Cheese and Vegetable Chowder

    (117)
    45 min

    This dish combines numerous vegetables in a thick, creamy and cheesy soup. Potatoes, onion, celery, carrots, sweetcorn, peas, green beans and cheese are simmered together in a chicken stock.


    112 people made this

    Ingredients
    Makes: 32 

    • 1.7 litres water
    • 9 cubes chicken stock, crumbled
    • 6 potatoes, cubed
    • 2 cloves garlic, finely chopped
    • 1 large onion, chopped
    • 1 bunch celery, chopped
    • 375g carrots, chopped
    • 2 1/2 (340g) tins sweetcorn
    • 2 (400g) tins peas
    • 225g fresh green beans, chopped
    • 115g butter
    • 60g plain flour
    • 750ml milk
    • 450g processed cheese slices, chopped

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large pot over medium heat, combine water, stock cubes, potatoes and garlic. Bring to the boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
    2. Stir in sweetcorn, peas and green beans and continue to cook on low heat.
    3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

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    Reviews & ratings
    Average global rating:
    (117)

    Reviews in English (95)

    by
    22

    I'm just starting out, when it comes to making soup. I saw this recipe and I had to try it. Best decision I've ever made. My family loves it, and it still tastes great from the microwave. I highly recommend this recipe to anyone who enjoys a hearty chowdered soup like me. Can't wait to make it again, and again!  -  19 Jan 2002  (Review from Allrecipes US | Canada)

    by
    19

    My husband and I loved this soup. I made a few tasty additions in vegetable preference, including chunks of zucchini, green onions, and lima beans. I also added an 8 oz can of tomato sauce and some basil,oregano,and parsley. I used more water than suggested and slightly less flour. Precooked orzo pasta mixed in gave it more substance. We will def. make this again!  -  15 Dec 2002  (Review from Allrecipes US | Canada)

    by
    19

    I made a kettle of this for the first time for my husband's family - with fresh baked loaves of caraway rye and wholegrain bread - What a simple recipe and soooooo delicious!! Making it ahead of time and just warming it to serve allowed me to enjoy my family! I did minor changes - I used small bags of frozen peas and beans and broccoli instead of the canned peas and fresh beans. This is a keeper!!  -  03 Nov 2001  (Review from Allrecipes US | Canada)

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