Quick Veggie-Cheese Chowder

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“I've modified this recipe from one in Better Homes & Gardens cookbook; the original calls for using either BROCCOLI or CAULIFLOWER -- I've only made it with broccoli but I'm sure it's good either way. It's very fast and easy, and really tasty! A perfect fast winter meal, paired with some crusty bread.”

Ingredients Nutrition


  1. In large saucepan, boil water; add carrot, cauliflower or broccoli (I prefer fresh veggies, chopped pretty fine), onion.
  2. Simmer, covered, about 4 minutes or until veggies are crisp-tender.
  3. Do not drain.
  4. In a small bowl, mix flour, white pepper and dash of red pepper; stir about 1 cup of the milk into flour mixture.
  5. Stir flour mixture into veggies in saucepan.
  6. Add 2 more cups milk and bouillon cube.
  7. Cook and stir over medium heat until thick& bubbly, and bouillon cube has dissolved.
  8. Cook for about 2 more minutes.
  9. Add cheeses, gradually, and stir until melted.
  10. Add additional cup of milk, gradually, until desired consistency.
  11. (I need all 4 cups or it was too thick) Best if serve immediately, but reheats fairly well.

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