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SideChef
Recipes
Gluten-Free
Quick & Cheesy Veggie Chowder
Recipe

13 INGREDIENTS • 6 STEPS • 25MINS

Quick & Cheesy Veggie Chowder

When you need to get dinner together in a flash, turn to this family's favorite thick and creamy vegetable soup. This easy recipe uses kitchen pantry staples and frozen veggies, so it’s the perfect, on-hand emergency meal!
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Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
When you need to get dinner together in a flash, turn to this family's favorite thick and creamy vegetable soup. This easy recipe uses kitchen pantry staples and frozen veggies, so it’s the perfect, on-hand emergency meal!
25MINS
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
4
US / Metric
Unsalted Butter
1/4 cup
Unsalted Butter
Onion
1
Small Onion, diced
Garlic
3 cloves
Garlic, minced
Chicken Broth
3 cups
Chicken Broth
or Vegetable Broth
Frozen Mixed Vegetables
2 1/4 cups
Frozen Mixed Vegetables
partially thawed and chopped in bite size pieces
Red Potato
1 1/2 cups
Red Potatoes
chopped into small 1/2-inch cubes
or Gold Potato
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Onion Powder
1/4 tsp
Onion Powder
Corn Starch
3 Tbsp
Corn Starch
Water
3 Tbsp
Water
Sharp Cheddar Cheese
1 block
(8 oz)
Sharp Cheddar Cheese, freshly grated
Half and Half
1 cup
Half and Half
Nutrition Per Serving
VIEW ALL
Calories
553
Fat
37.3 g
Protein
21.7 g
Carbs
34.8 g
Add to plan
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Quick & Cheesy Veggie Chowder
Save
author_avatar
Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/

Author's Notes

This recipe uses California Medley Frozen Vegetables (broccoli, carrots, cauliflower).

Although freshly grated cheese melts smoother, 3 cups of pre-shredded cheese may be substituted as a time saver.
Cooking InstructionsHide images
step 1
In a large saucepan, melt the Unsalted Butter (1/4 cup) over medium heat. Add the Onion (1) and cook for 3 minutes, or until translucent. Stir in the Garlic (3 cloves) and sauté for 30 seconds longer.
step 1 In a large saucepan, melt the Unsalted Butter (1/4 cup) over medium heat. Add the Onion (1) and cook for 3 minutes, or until translucent. Stir in the Garlic (3 cloves) and sauté for 30 seconds longer.
step 2
Add the Chicken Broth (3 cups), Frozen Mixed Vegetables (2 1/4 cups), Red Potatoes (1 1/2 cups), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Onion Powder (1/4 tsp). Raise the heat to medium-high and bring it to a boil.
step 2 Add the Chicken Broth (3 cups), Frozen Mixed Vegetables (2 1/4 cups), Red Potatoes (1 1/2 cups), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Onion Powder (1/4 tsp). Raise the heat to medium-high and bring it to a boil.
step 3
Once boiling, lower the heat to a simmer, cover, and cook until potatoes are tender about 10 minutes.
step 4
Meanwhile, in a small bowl, whisk together Corn Starch (3 Tbsp) with Water (3 Tbsp) until smooth. Add cornstarch slurry to the pot and boil until thickened, about 2 minutes.
step 5
Remove the pan from the heat and add handfuls of Sharp Cheddar Cheese (1 block) at a time, stirring to melt between each addition.
step 5 Remove the pan from the heat and add handfuls of Sharp Cheddar Cheese (1 block) at a time, stirring to melt between each addition.
step 6
Once the cheese is melted, stir in Half and Half (1 cup). Serve immediately.
step 6 Once the cheese is melted, stir in Half and Half (1 cup). Serve immediately.
Tags
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Gluten-Free
Comfort Food
Shellfish-Free
Dinner
Fall
Quick & Easy
Vegetables
Soup
Winter
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