Cheddar & Vegetable Chowder in Bread Bowls Recipe
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.
- 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
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
- Melt Butter: Place a large saucepan over medium heat and add the unsalted butter. Allow it to melt completely without browning.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble Bowls: Place each bread bowl on a plate and ladle the hot chowder into them generously.
- 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
