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A bowl of creamy chickpea chowder soup topped with shredded cheddar cheese and parsley, with a spoon resting inside the bowl.
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4.89 from 17 ratings

Cheddar Chickpea Chowder (Thick & Creamy!)

My cheesy cheddar chickpea chowder is packed with potatoes, cheddar, and protein-rich chickpeas. It's comforting, vegetarian, and perfect for busy weeknights!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: cheddar chowder, chickpea chowder, vegetarian chowder
Servings: 4 servings
Author: Sarah Bond

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.
    A pot containing chopped celery, onions, carrots, and red bell pepper arranged in sections, with a wooden spoon resting inside.
  • 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.
    A pot with a wooden spoon contains chickpeas, diced potatoes, broth, and spices on a light green surface.
  • 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.
    A large pot of chickpea chowder soup with a splash of cream being stirred by a wooden spoon, set on a light green surface.
  • Serve: Remove from heat then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italia parsley, shredded cheese, and crusty bread!
    A large pot of creamy chickpea chowder soup with chopped vegetables and shredded cheddar cheese on top, being stirred with a wooden spoon.

Video

Notes

*Pre-grated cheeses have anti-caking agents on them that prevents the cheese from melting well into the soup and can add an odd flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the texture smooth.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 56g | Protein: 22g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 780mg | Potassium: 650mg | Fiber: 12g | Sugar: 6g | Vitamin A: 3599IU | Vitamin C: 29mg | Calcium: 329mg | Iron: 4.5mg
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