Cheddar Chickpea Chowder

Name: Cheddar Chickpea Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 salt; 1/2 tsp ground black pepper; 1/2 tsp. 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; Crusty bread

4 steps

Prep:15minCook:30min

From https://www.liveeatlearn.com/cheesy-chickpea-chowder/#wprm-recipe-container-134909

Updated at: Sat, 04 Jul 2026 16:26:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories617.7 kcal (31%)

Total Fat39.7 g (57%)

Carbs49.4 g (19%)

Sugars11.2 g (12%)

Protein18.9 g (38%)

Sodium1517.9 mg (76%)

Fiber8.8 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

1 cupcarrots

diced

1 cupcelery

diced

½ cupyellow onion

4 clovesgarlic

4 cupsvegetable broth

2 cupspotatoes

peeled and diced, we prefer Russet

425gcans chickpeas

drained

½ tspsalt

½ tspground black pepper

½ tspsmoked paprika

1 cupheavy cream

2 Tbspcornstarch

1 cupcheddar cheese

grated, best to use a block of cheddar that you grate yourself

Instructions

Step 1

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.

Step 2

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.

ground black pepper½ tsp

smoked paprika½ tsp

Step 3

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.

Step 4

Serve: Remove from heat then stir in 1 cup grated cheddar cheese. Serve warm, topped with Italian parsley, shredded cheese, and crusty bread!