Creamy Vegetable Chowder
Experience the ultimate comfort food with this Creamy Vegetable Chowder, a hearty blend of vibrant vegetables simmered to perfection in a rich, velvety broth. This recipe is a medley of wholesome ingredients like tender russet potatoes, sweet corn, and peas, infused with aromatic garlic, thyme, and a hint of fresh parsley for a burst of flavor in every spoonful. Thickened with a touch of flour and enriched with heavy cream, this chowder is luxuriously smooth and satisfying without being overly heavy. Ready in just 45 minutes, it’s the perfect warm-and-cozy weeknight dinner for the whole family. Serve it with crusty bread for an irresistible, soul-soothing meal that will have everyone coming back for seconds. Perfect for fans of creamy soup recipes, vegetarian comfort food, and quick one-pot meals!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 quarter cup all-purpose flour
- 4 cups vegetable broth
- 3 medium russet potatoes, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring to avoid lumps forming.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
Stir in the frozen corn and peas, and cook for another 5 minutes.
Reduce the heat to low and stir in the heavy cream. Let it heat through for 2-3 minutes, but do not bring it to a boil.
Remove the bay leaf and taste the chowder. Adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
