This simple Cheesy Vegetable Chowder is filled with lots of tasty vegetables, a delicious creamy broth, and a secret ingredient that gives the chowder its distinctly cheesy taste!
Of all the soups my mom made growing up, this cheesy vegetable chowder was my most favorite.
I have fond memories of eating it on Halloween night from bread bowls in between trick-or-treating.
While not required, this chowder is delicious in bread bowls because the broth is thick enough that it sticks to the bread without making it a soggy mess.
It’s a comforting soup that your family will love any night of the week, and it’s ready in under 30 minutes.
Plus, you’ll never believe what gives it the cheesy taste!
In a large stockpot COOK and STIR 6 tablespoons margarine and ½ cup finely chopped onion (or onion powder) until tender.
STIR in ⅓ cup flour to make a paste. COOK for 2 minutes, stirring constantly to avoid browning.
Next, STIR in 2 (14 oz.) cans chicken broth (or one of these chicken broth substitutes) until the mixture is smooth. BRING to a simmer for 5 minutes or until thickened, stirring frequently.
ADD 1 (16 oz.) jar Cheez Whiz, ½ cup milk and ¼ teaspoons black pepper. Continue cooking until thoroughly heated.
ADD 1 (16 oz.) bag frozen carrots, broccoli, cauliflower and 3 cooked, diced potatoes and heat through.
*Optional: Serve in bread bowls.
Recipe Tips and Substitutions
Yes, this recipe calls for Cheez Whiz. A little processed, sure, but the taste is so good! I’m not a huge fan of Velveeta, and this chowder tastes nothing like that.
You can always substitute shredded cheese for the Cheez Whiz, but I find that never really melts down enough. The only real substitute for Cheez Whiz is a store brand cheese dip.
You can always substitute butter for margarine for a richer flavor.
If you’re not a fan of onions (like me!), you can omit the chopped onion and replace it with 2 teaspoons of onion powder or dried, minced onion.
Since this recipe calls for cooked potatoes, I’ll always make this soup after we’ve had baked potatoes for dinner earlier in the week. I put a few extra in the oven and save them in the fridge.
Otherwise, you’ll need to cook the potatoes in the oven or in an Instant Pot before starting the soup.
More Like This
Want more soup recipes? You’ll love these!
- Simple Crock Pot Hamburger Stew
- White Chicken Chili Recipe with Cream Cheese
- Creamy Chicken Noodle Soup
- Creamy Taco Soup
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Simple Cheesy Vegetable Chowder
- 6 tablespoons margarine
- ½ cup finely chopped onion
- ⅓ cup flour
- 2 14 oz. cans chicken broth
- 1 16 oz. jar Cheeze Whiz
- ½ cup milk
- ¼ teaspoons black pepper
- 1 16 oz. bag frozen carrots, broccoli, cauliflower
- 3 cooked, diced potatoes
- Cook and stir margarine and onion in a large stockpot until tender.
- Stir in flour to make a paste. Cook for 2 minutes, stirring constantly to avoid browning.
- Stir in chicken broth until the mixture is smooth.
- Bring to a simmer for 5 minutes or until thickened, stirring frequently.
- Add Cheeze Whiz, milk, and black pepper. Continue cooking until thoroughly heated.
- Add veggies and potatoes and heat through.