Vegetable and Cheese Chowder
This Vegetable and Cheese Chowder is the ultimate hug in a bowl. It transforms simple pantry staples and frozen veggies into a rich, velvety soup that feels luxurious yet easy to make. The secret lies in blending quick oats into a fine powder, which thickens the broth naturally without heavy cream, giving it a hearty texture that clings to the spoon. Sharp cheddar cheese melts into the warm milk base, creating a savory depth that pairs perfectly with the earthy notes of celery and onion. It’s a rustic, satisfying dish perfect for chilly evenings, busy weeknight dinners, or when you need a wholesome, meatless meal that still delivers on flavor. Serve it hot with crusty bread for dipping.
Description
This Vegetable and Cheese Chowder is the ultimate hug in a bowl. It transforms simple pantry staples and frozen veggies into a rich, velvety soup that feels luxurious yet easy to make. The secret lies in blending quick oats into a fine powder, which thickens the broth naturally without heavy cream, giving it a hearty texture that clings to the spoon. Sharp cheddar cheese melts into the warm milk base, creating a savory depth that pairs perfectly with the earthy notes of celery and onion. It’s a rustic, satisfying dish perfect for chilly evenings, busy weeknight dinners, or when you need a wholesome, meatless meal that still delivers on flavor. Serve it hot with crusty bread for dipping.
Ingredients
- 1/3 cup quick or old fashioned oats, uncooked
- 1 cup sliced celery
- 1/2 cup chopped onion
- 2 Tbsp. butter
- 2 cups milk
- 2 cups water
- 1 package (16 oz.) frozen mixed vegetables
- 1 tsp mustard
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 cups (8 oz) cheddar cheese, shredded
Directions
- 1 In a food processor or blender, cover and process the oats for 1 minute until they form a fine powder. Set aside.
- 2
In a 4-quart saucepan or Dutch oven, melt butter over medium heat. Add the celery and onion and sauté until tender, about 5-7 minutes.- 3
Stir the ground oats into the vegetables and cook for 1 minute to blend in.- 4
Gradually pour in the milk and water while stirring constantly to prevent lumps. Continue cooking over medium heat, stirring frequently, until the mixture thickens slightly.- 5
Reduce heat to low. Add the frozen mixed vegetables, mustard, salt, and pepper. Simmer for 10 minutes, or until the vegetables are heated through.- 6
Remove the pot from heat. Stir in the shredded cheddar cheese until completely melted and blended. Serve immediately.NoteFor a smoother texture, ensure the oats are processed into a very fine powder before adding.
You can substitute fresh vegetables for the frozen mix; just reduce the cooking time slightly since fresh veggies may cook faster or slower depending on the type.
Use sharp cheddar for the best flavor profile. Mild cheddar may result in a less distinct taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.
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