Cheddar broccoli potato chowder is a thick, warming soup of tender potatoes, bright broccoli, and sweet carrots in a creamy cheddar broth. It takes fifteen minutes to prepare, simmers in thirty, and serves six.
A cornstarch slurry thickens the stock without a roux, so the soup stays light and the vegetables taste fresh. Sharp cheddar melts in at the end, and the bowl is satisfying enough to serve as a full meal with a slice of bread.
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Why This Cheddar Broccoli Potato Chowder Recipe Works
Potatoes and broccoli make this chowder filling while keeping it full of vegetables.
A cornstarch slurry thickens the soup quickly with no flour and no lumps.
Sharp cheddar gives a bold, tangy flavor, so you need less than you might expect.
Ingredients for Cheddar Broccoli Potato Chowder
- The vegetables are one diced medium onion, two diced medium carrots, three minced garlic cloves, two large potatoes cut into half inch cubes, and sixteen ounces of fresh or frozen broccoli florets.
- The broth uses four cups of chicken stock, a quarter cup of cornstarch whisked into one cup of milk, and one and a half cups of shredded sharp cheddar, plus butter, salt, and pepper.
Potatoes. They soften and make the chowder thick.
Broccoli. It adds color and a fresh, green flavor.
Carrots. They add gentle sweetness.
Cornstarch. It thickens the broth cleanly.
Sharp cheddar. It melts into a tangy, creamy finish.
How to Make Cheddar Broccoli Potato Chowder
1. Sweat the onion. Melt one to two tablespoons of butter in a large pot over medium high heat and cook the onion for three minutes until it starts to soften.
2. Add the carrots. Stir in the carrots, salt, and pepper and cook for three to four minutes.
3. Add the garlic. Cook the garlic for thirty seconds until fragrant.
4. Simmer. Add the potatoes and stock, cover, and simmer for ten minutes.
5. Add the broccoli. Stir in the broccoli and simmer for about ten minutes more until the vegetables are tender.
6. Thicken and melt. Whisk the cornstarch into the milk until smooth, stir it into the hot soup until thickened, then add the cheddar and stir until melted.
Whisk the cornstarch into cold milk, not hot liquid. Cornstarch clumps if it hits heat before it dissolves, but a cold slurry blends smoothly and thickens the instant it simmers. Pour it in slowly while stirring, and let the soup bubble gently for a minute to reach full thickness.
Do not overcook the broccoli. It should be tender but still bright green, because it keeps cooking in the hot soup after the burner is off. If you use frozen florets, add them straight from the freezer and give the soup an extra couple of minutes to return to a simmer.
How to Serve Cheddar Broccoli Potato Chowder
Serve the chowder in deep bowls with extra cheddar on top, plus crusty bread or crackers. For more creamy soup ideas, try cheesy broccoli and potato soup, creamy slow cooked broccoli soup, summer corn chowder, or cheddar Monterey Jack corn chowder.
How to Store and Reheat Cheddar Broccoli Potato Chowder
Cool the chowder and refrigerate it in an airtight container for up to four days. Reheat gently over low heat, stirring often, and thin it with a splash of milk or stock if it thickens. Freezing is not recommended because the cheese and potatoes change texture when thawed.
Tips and Variations for Cheddar Broccoli Potato Chowder
Flag the allergens. This chowder contains milk and cheese, and chicken stock may contain other allergens, so check every label.
Do not taste the soup too early. Check the salt only after the cheese has melted, since cheddar and stock both add salt.
Check the temperature. Reheat leftovers to 165 F before serving.
Shred your own cheese. Block cheddar melts more smoothly.
Cut evenly. Same size cubes cook together.
Use vegetable stock. It makes a meatless version.
Add heat. A pinch of cayenne warms the cheddar.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe handling of soup.
For a smoother chowder, blend about two cups of the soup with an immersion blender and stir it back into the pot. This gives a creamy base while leaving plenty of chunks. You can also stir in a spoonful of Dijon mustard for a sharper edge that works well with cheddar.
Leftover ham or cooked bacon makes a welcome addition. Stir in a cup of diced ham with the broccoli, or crumble bacon over each bowl at serving time. Both add salt and smoky flavor, so reduce the added salt in the soup and check it at the end.
Frequently Asked Questions About Cheddar Broccoli Potato Chowder
How do you thicken cheddar broccoli potato chowder?
Whisk in a little more cornstarch mixed with cold milk and simmer for one minute.
Can you make cheddar broccoli potato chowder ahead of time?
Yes. Make it a day early and reheat gently without boiling.
Can you freeze cheddar broccoli potato chowder?
It is not ideal because the potatoes and cheese change texture.
Can I use frozen broccoli?
Yes. Add it straight from the freezer and simmer a bit longer.
Can I use a different cheese?
Yes. Colby, Monterey Jack, or Gruyere all melt well.
Cheddar Broccoli Potato Chowder
Equipment
- Large pot
- Whisk
Ingredients
- 1 tbsp butter plus 1 tbsp more if needed
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 4 cup chicken stock
- ¼ cup cornstarch
- 1 cup milk
- 2 large potatoes peeled and cut into 1/2 inch cubes
- 16 oz broccoli florets fresh or frozen
- 1 cup shredded sharp cheddar cheese plus 1/2 cup more
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Soften. Cook the onion and carrots in butter with the salt and pepper, then add the garlic.
- Simmer. Add the potatoes and stock, cover, and simmer for 10 minutes.
- Add. Stir in the broccoli and simmer 10 minutes more.
- Thicken. Whisk the cornstarch into the milk and stir it into the soup.
- Melt. Add the cheddar and stir until melted.
