Cheddar & Vegetable Chowder in Bread Bowls Recipe

Introduction

This Cheddar & Vegetable Chowder is a creamy, comforting soup perfect for chilly days. Packed with vibrant mixed vegetables and a rich Cheddar flavor, it’s served in rustic bread bowls for a cozy meal that everyone will love.

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons plain (all-purpose) flour
• 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
• 2 teaspoons vegetable bouillon (or 2 vegetable stock bouillon cubes, crumbled)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 500 g (1lb 2oz) mixed frozen vegetables
• 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
• 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
• 4 large bread cobs

Instructions

1. Step 1: Place a large saucepan over medium heat and add the butter. Allow it to melt completely.
2. Step 2: Once the butter has melted, add the flour and whisk continuously for 1 minute to create a roux.
3. Step 3: Slowly pour in the milk while whisking steadily to avoid lumps. Continue stirring until all the milk is incorporated.
4. Step 4: Heat the mixture, stirring often, until the sauce thickens as it approaches boiling—this should take about 5 minutes.
5. Step 5: Add the vegetable bouillon, salt, pepper, and frozen vegetables. Stir well, bring to a simmer, and cook gently for 6–8 minutes until the vegetables are tender.
6. Step 6: While the chowder simmers, prepare the bread bowls by slicing off the tops of the bread cobs and scooping out the inside, being careful not to tear the crust.
7. Step 7: When the vegetables are tender, stir in 100 g of the grated Cheddar and turn off the heat.
8. Step 8: Ladle the chowder into the prepared bread bowls, sprinkle the remaining 25 g of Cheddar on top, and serve immediately.

Tips & Variations

• Use fresh vegetables instead of frozen for a fresher bite; just adjust cooking time accordingly.
• For extra creaminess, substitute half the milk with cream.
• Add cooked bacon or ham for added smoky flavor.
• Serve with a green salad for a complete meal.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The bread bowls are best served fresh but can be stored separately in an airtight bag for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Cheddar with other sharp cheeses like Gruyère or Monterey Jack for a different flavor profile.

Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance and reheat it before serving. Avoid filling the bread bowls too early, as they may become soggy.

Cheddar & Vegetable Chowder in Bread Bowls Recipe

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★★★★★

4.6 from 127 reviews

A comforting and creamy Cheddar & Vegetable Chowder made with a rich cheese-infused vegetable broth, served in homemade bread bowls for a hearty meal. This dish combines tender mixed vegetables in a velvety white sauce thickened with butter and flour, finished with sharp Cheddar cheese for a deliciously savory flavor.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chowder Base

• 2 tablespoons unsalted butter
• 3 tablespoons plain (all-purpose) flour
• 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
• 2 teaspoons vegetable bouillon (or 2 vegetable stock bouillon cubes, crumbled)
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Vegetables & Cheese

• 500 g (1lb 2oz) mixed frozen vegetables
• 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
• 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar

For Serving

• 4 large bread cobs

Instructions

1. Melt Butter: Place a large saucepan over medium heat and add the unsalted butter. Allow it to melt completely without browning.
2. Make Roux & Add Milk: Once melted, add the all-purpose flour and stir continuously using a whisk for about 1 minute to cook the flour. Gradually pour in the full-fat milk while whisking constantly to prevent lumps, continuing until all the milk is incorporated.
3. Thicken Sauce: Keep heating the mixture on medium, stirring frequently, until the sauce thickens and just starts to reach boiling point, which should take approximately 5 minutes.
4. Add Seasonings & Vegetables: Stir in the vegetable bouillon, salt, ground black pepper, and frozen mixed vegetables. Bring the chowder to a gentle simmer and let it bubble softly for 6 to 8 minutes until the vegetables become tender.
5. Prepare Bread Bowls: While the chowder simmers, slice off the tops of the bread cobs. Carefully hollow out the inside of each cob, leaving the crust intact to form sturdy bread bowls without tearing the outer shell.
6. Add Cheese: When the vegetables are tender, stir in the 100 g of grated mature Cheddar cheese into the chowder until melted and incorporated. Then turn off the heat.
7. Assemble Bowls: Place each bread bowl on a plate and ladle the hot chowder into them generously.
8. Serve & Garnish: Sprinkle the remaining 25 g of grated mature Cheddar cheese over the top of the chowder in each bread bowl and serve immediately for a warm, cheesy meal.

Notes

• Use full-fat milk for the creamiest texture and richest flavor.
• Vegetable bouillon cubes can be substituted with fresh vegetable stock if available.
• Be gentle when hollowing out bread bowls to avoid tearing, ensuring they hold the chowder well.
• For a smoother chowder, pulse the vegetables slightly with an immersion blender before adding cheese.
• This chowder can be prepared in advance and gently reheated on the stovetop; stir frequently and add a splash of milk if too thick.

Keywords: Cheddar chowder, vegetable chowder, cheesy soup, bread bowl soup, vegetarian chowder, creamy vegetable soup