Garden Chowder
Dive into the comforting flavors of 'Garden Chowder,' a vibrant and hearty soup that brings the essence of a summer garden to your table year-round. Packed with fresh vegetables like zucchini, carrots, celery, and potatoes, this creamy chowder offers a velvety texture, enriched by a touch of heavy cream and gently seasoned with fresh thyme and parsley. Perfect for weeknight dinners or casual entertaining, this one-pot recipe uses a simple combination of sautéing, simmering, and thickening techniques to deliver a wholesome, satisfying meal in under an hour. Ideal for vegetarians and brimming with the goodness of seasonal produce, this chowder pairs wonderfully with crusty bread or crackers for a soul-warming dining experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 cup corn kernels, fresh or frozen
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and carrots. Cook for an additional 3 minutes until the vegetables begin to soften.
Add the diced potatoes, zucchini, and corn. Sprinkle the flour over the vegetables and stir well for 1 minute to coat them evenly.
Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are tender.
Stir in the heavy cream, salt, pepper, and thyme. Cook for 5 more minutes, stirring occasionally, until the chowder thickens slightly.
Taste and adjust seasonings as needed. Remove the pot from heat and stir in the chopped parsley.
Serve warm with crusty bread or crackers, and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 47.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 6354 mg | 135% | |
*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.
