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Sunday Suppers with Lunchbox Love–Vegetable Cheddar Chowder

During the holiday season there's A LOT of eating. While the food is usually delicious and decadent, sometimes we need to have a meal that is hearty but light at the same time. This Vegetable Cheddar Chowder, from Wanna Bite, fits the bill and can really include whatever veggies you want (I've made a version of this with cauliflower in place of broccoli and it was great). What's also nice about it is that the thickness comes from the cheddar and the potatoes–no cream needed.

Vegetable Cheddar Chowder

(image and recipe from Wanna Bite)


2 Tablespoons unsalted butter
1/2 cup chopped onion
1 cup finely diced carrot
2 celery stalks, finely diced
1 Tablespoon finely minced garlic
4 cups chicken broth plus 1/3 cup to dilute flour (if I don’t have homemade, I use low­sodium store bought)
2 russet potatoes, peeled and diced
1 Tablespoon flour
1/2 cup milk (use whatever type you have)
2 cups fresh or frozen broccoli (I used one bag of Bird’s Eye frozen broccoli florets) – defrosted most of the way and chopped
2 cups shredded cheddar cheese


  1. Melt the butter in a large pot. 
  2. Add onions, carrots and celery. 
  3. Sauté over medium heat until soft, but not brown. 
  4. Add garlic and cook for one additional minute. 
  5. Add chicken broth (minus 1/3 cup, reserved for flour). 
  6. Add the potatoes and bring the pot to a boil. 
  7. Turn heat down and simmer until the potatoes are tender. 
  8. Mix flour with 1/3 cup of broth.
  9. Add the mixture to the soup and simmer until soup thickens slightly.
  10. Add milk and broccoli and cook until broccoli is heated through (about 2­3 minutes.)
  11. Add cheese 1/2 cup at a time and stir to melt evenly.
  12. Once all has melted, stir and allow to simmer for one additional minute.
  13. Serve with a salad or crescent rolls that have been baked with a sprinkle of shredded cheddar

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