With celery, carrots, potatoes, and corn, this cheesy, comforting vegetable chowder is a wonderful way to get your family to eat more vegetables - and enjoy doing so! It’s a great dish to make-ahead on the weekend to have ready-to-go for the week, but is also easy enough to make during the week if you already have your ingredients prepped. Now that the weather is cooling off, don’t be surprised if this vegetable chowder recipe quickly becomes a family favorite and begins making a weekly appearance on your dinner menu!
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Once you have all of your ingredients (as listed below) prepped, the rest of the preparation is simple. You’ll begin by sautéing 1 tablespoon of Cabot Salted Butter with 1 sliced leek (white to green section) in a medium pot. Then add 1 clove of garlic and continue sautéing. Next, add 1 ½ tablespoons of all-purpose flour (unbleached), stirring to coat. Add in 4 celery ribs (chopped), 3 carrots (grated), 1 potato (cubed), and 1 ¾ cup low sodium or vegetable broth. Add 1 bay leaf and simmer for 10 minutes. Remove bayleaf and add 4 ounces Cabot Cream Cheese, 1 cup skim (or 1% milk), and 8 ounces Cabot Sharp Light Cheddar Cheese (grated).
Put 2 tablespoons of cornstarch in a separate bowl, add a small amount of water, and whisk together. Add this mixture to the soup to thicken it and garnish with chopped parsley, freshly grated nutmeg, and any remaining shredded cheese.
For a flavorful and hearty chowder that’s made with fish, try our Fish and Cabot Cheese Chowder recipe. Cabot is a cooperative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this vegetable chowder recipe, so please rate and review it when you have the chance!
1 tablespoon Cabot Salted Butter1 leek (white to light green section), sliced
1 clove garlic
1 ½ tablespoons King Arthur All-Purpose Unbleached Flour
4 ribs celery, chopped
3 carrots, grated
1 potato, cubed
1 ¾ cup broth (low sodium or vegetable)
1 bay leaf
1 cup corn kernels
4 ounces Cabot Cream Cheese1 cup skim milk (or 1%)
8 ounces Cabot Sharp Light Cheddar, grated, plus cheese on top
2 tablespoons cornstarch
Nutmeg, freshly grated
SAUTÉ butter and leeks in a medium pot. Add garlic and continue to sauté. Add flour and stir to coat. Add celery, carrots, corn, and potato with broth of choice. Add bay leaf and simmer for ten minutes.
REMOVE bay leaf. Add Cream Cheese, milk, and grated cheese. Stir to combine.
ADD a small amount of water and cornstarch in a separate small bowl, whisk. Add to soup and stir to thicken.
GARNISH with chopped parsley, freshly grated nutmeg and any remaining cheese.
I've been making this for years & it is amazing! Everyone just loves it so much!
A new favorite! Even my husband liked it and he doesn't care for soup and has to have meat with every meal. I made a loaf of carrot spice bread and a kale/Parmesan salad to go with it. I think I might try a can of evaporated milk instead of the cream cheese. The cream cheese didn't melt into the soup very well. I used Seriously Sharp (bought the 2lb block) and loved it. Note: they forgot to add the corn to the recipe directions.
Corrected, thank you for letting us know.
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