Name: Cheddar Chickpea Chowder (Thick & Creamy!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Tbsp olive oil (15 mL); 1 cup diced carrots (about 3 carrots); 1 cup diced celery (about 4 stalks of celery); ½ cup diced yellow onion (about ½ an onion); 1 red bell pepper (diced); 4 cloves garlic (minced); 4 cups vegetable broth (1 L); 2 cups peeled and diced potatoes (about 2 potatoes, we prefer Russet); 2 15-oz cans chickpeas (drained, 425 g cans); ½ tsp each salt, ground black pepper, smoked paprika; 1 cup heavy cream; 2 Tbsp cornstarch; 1 cup grated cheddar cheese (best to use a block of cheddar that you grate yourself*); To serve: Italian parsley, cheddar cheese

Reader rating

★★★★★

“10/10 – one of the best soups I’ve made this winter! I swapped the heavy cream for coconut milk cause I can’t do dairy and it turned out perfect!! SO cozy, creamy and delicious. I’ve never been a fan of chowder until now – if you haven’t tried this I absolutely recommend. Insanely good.” —Brittany

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this chowder is…

Ready in 30 minutes

Perfect as a “clean out the fridge” meal

Totally gluten-free and vegetarian

A close-up of a ladle filled with a thick chickpea chowder soup containing chickpeas, potatoes, carrots, and other diced vegetables.

here’s what you’ll need

Chickpeas: Add plant-based protein and a hearty bite that makes the soup feel substantial. I used canned for convenience, but dried that’s been cooked first works too.

Potatoes: These naturally help thicken the soup for that classic texture while absorbing flavor from the broth. I prefer russet potatoes because they can withstand the cooking time.

Heavy Cream: Provides richness that every chowder needs! We mix a little cornstarch into the cream to help everything thicken nicely (no roux or flour required).

Cheddar Cheese: Extra sharp cheddar provides more cheesy flavor for less cheese. It’s important to shred your cheese yourself because preshreded is coated in an anti-clumping powder that also prevents it from melting well in this cheddar potato soup.

Smoked Paprika: Brings subtle warmth and a hint of smokiness without overpowering the chowder. Sweet paprika will work in a pinch.

Carrots, Celery, Onion: This is the base of building a truly flavorful soup! A little sweet, a little savory helps all the other flavors pop.

Salt is critical

I cannot overstate just how important salt is when cooking both sweet and savory. If you make this creamy chickpea chowder and feel like it’s not flavorful, add a pinch of salt. Add slowly and taste in between until the flavors are what you want.

Overhead view of labeled ingredients for soup, including bell pepper, onion, oil, chickpeas, celery, carrot, cornstarch, garlic, cheddar, potatoes, broth, cream, and seasonings.

For Perfect Thickening

This recipe relies on cornstarch to thicken it, but cornstarch only works and expands when heated enough. In order for the soup to thicken, the liquid should be fully simmering. This will activate the cornstarch’s thickening properties.

A bowl of cheesy chickpea chowder soup garnished with shredded cheese and parsley, with a spoon, bread slices, and a block of cheese in the background.

chowder is delicious with…

I mean, it’s perfect just on its own. That’s the beauty of a veggie-packed chowder – it has all those yummy bits included, so you don’t need anything else. However, I do love some crispy greens with my soup, like smashed brussels sprouts or this maple dijon brussels sprout salad!

4.89 from 17 votes

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