A rich, creamy cheddar and vegetable chowder served in a hollowed bread bowl. This quick version uses frozen vegetables for speed, but you can swap in canned (drained) or fresh veg if you prefer.
Nicky’s Notes
A steaming bread bowl filled with cheesy chowder is my idea of winter comfort. This recipe is my speedy take that skips packet mixes and lands on the table in under 30 minutes.
I usually use frozen mixed vegetables for convenience, but canned (drained) or fresh vegetables work just as well — see the notes for guidance on using fresh veg.
Why this recipe is great:
- Ready in about 25 minutes
- No chopping if you use frozen vegetables
- Bread bowls mean plenty of tasty scooping and nibbling
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for cheesy vegetable chowder
- Abbreviated Recipe
- Recipe Tips
- 🍲 More fantastic Soup recipes
- 📺 Watch how to make it
- Cheddar & Vegetable Chowder Recipe
📋 Ingredients for cheesy vegetable chowder
Full recipe with exact quantities is in the recipe card below.
How to cut bread into a bowl
I use round bread cobs about 20 cm (8 inches) across. These are usually available in supermarket bakeries. Slice off the top and scoop out the interior, leaving a sturdy shell for the chowder.
Abbreviated Recipe
Melt butter in a saucepan, whisk in flour, then slowly add milk while whisking. Heat until the sauce thickens, add crumbled vegetable bouillon or stock cubes, seasoning and frozen vegetables. Simmer until veg are tender, stir in grated cheddar, and serve in bread bowls topped with extra cheese.
Recipe Tips
- Use full-fat milk for a creamier texture.
- If you aren’t keeping the recipe vegetarian, chicken stock cubes can boost flavour.
Now tell me — can you finish a whole bread bowl?
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Cheddar & Vegetable Chowder
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons plain (all-purpose) flour
- 1 litre (about 4 cups + 3 tbsp) full-fat (whole) milk
- 2 teaspoons vegetable bouillon (or 2 crumbled veg stock cubes)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 500 g mixed frozen vegetables
- 100 g (about 1 packed cup) grated mature (sharp) Cheddar
To Serve:
- 25 g (¼ cup) extra grated Cheddar
- 4 large bread cobs
Instructions
- Place a large saucepan over medium heat. Add the butter and let it melt.
- Add the flour and whisk for about 1 minute. Slowly pour in the milk while whisking until it’s all combined.
- Continue to heat, stirring constantly, until the sauce thickens — about 5 minutes as it nears the boil.
- Stir in the vegetable bouillon (or crumbled stock cubes), salt, pepper and frozen vegetables. Bring to a gentle simmer and cook for 6–8 minutes, until the vegetables are tender.
- While the soup simmers, prepare the bread bowls: slice off the tops and scoop out most of the interior, leaving a sturdy shell.
- When the vegetables are tender, remove the pan from the heat and stir in the grated Cheddar until melted and smooth.
- Place the bread bowls on plates, ladle the chowder into them and sprinkle with the extra grated Cheddar. Serve immediately.
Video
Notes
Using fresh vegetables?
Cut fresh vegetables into small pieces. Quick-cooking veg like broccoli, cauliflower and green beans can be added directly to the sauce. For root veg such as carrots or potatoes, dice small and steam or boil for 6–8 minutes first, then add to the sauce.
Freezing
This soup doesn’t freeze well — the texture can become slightly grainy after defrosting.
Nutritional information is approximate and given per portion of soup (this recipe makes 4 portions). It includes the final sprinkle of cheese but excludes the bread cob, which varies widely.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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