Cheese and Vegetable Chowder

Made This Recipe? Add Your Photo

Total Time
1hr 15mins
30 mins
45 mins

Can be made ahead till step 3, refrigerated, and finished the next day. Bring to a boil before continuing.

Skip to Next Recipe




  1. Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
  2. Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
  3. Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
  4. Stir in cream and heat gently until hot.
  5. Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
  6. Add salt and pepper to taste; serve garnished with parsley or some flavored oil.