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My Chickpea Chowder is so rich and creamy, packed with potatoes, protein-rich chickpeas, and finished with cheddar cheese. What’s not to love? It’s a vegetarian comfort soup that’s fancy enough for a dinner party but still weeknight-approachable.
save this recipe!This is the kind of veggie-loaded soup I make when I want something classic and satisfying without babysitting a pot all night. It has that old-school chowder vibe, but is built entirely around vegetables and chickpeas instead of seafood or chicken. 😎 (But serving it with some vegan bacon bits wouldn’t hurt…)
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
this chowder is…
- Ready in 30 minutes
- Perfect as a “clean out the fridge” meal
- Totally gluten-free and vegetarian
here’s what you’ll need
Jump down to the recipe card for exact measurements.
- 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.
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.
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!
Cheddar Chickpea Chowder (Thick & Creamy!)
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
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 cup diced carrots, 1 cup diced celery, ½ cup diced yellow onion, 1 red bell pepper (diced), and 4 cloves garlic (minced). Saute until onion is soft and translucent, about 5 minutes.
- Simmer: Stir in 4 cups vegetable broth, 2 cups peeled and diced potatoes, 2 15-oz cans chickpeas (drained), and ½ tsp each salt, ground black pepper, smoked paprika. Cover and gently simmer for 15 to 20 minutes, or until carrots are fork-tender.
- Thicken: In a separate bowl or cup, whisk together 1 cup heavy cream and 2 Tbsp cornstarch. Reduce heat of the soup to medium/low, then pour the cream into the soup. Let simmer until it thickens slightly, about 5 minutes.
- Serve: Remove from heat then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italia parsley, shredded cheese, and crusty bread!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I want to try this recipe soon. Does it freeze well?
Yes, this one freezes pretty well!
I’m going to make a flour roux and replace it for the heavy cream. I’ve done it for numerous recipes calling for cream of some sort. I’m a vegan and it reduces the calories. Love the recipe.