Garden Harvest Chowder
Transform your seasonal bounty into a comforting masterpiece with this Garden Harvest Chowder. Packed with vibrant vegetables like zucchini, carrots, sweet corn, and red bell pepper, this hearty chowder celebrates the freshest flavors of the garden. A rich, creamy base made with whole milk, heavy cream, and a hint of Parmesan cheese (optional) perfectly complements tender potatoes and aromatic thyme, creating a soul-warming bowl of goodness. This quick and easy chowder comes together in just one pot and is ready in under an hour, making it perfect for busy weeknights or a cozy weekend meal. Garnished with chopped parsley and served with crusty bread, this nutritious vegetarian chowder is a crowd-pleaser that defines comfort food at its finest.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 medium potatoes, peeled and diced
- 1.5 cups fresh corn kernels (or frozen)
- 4 cups vegetable broth
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1.5 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups grated parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
Add the diced celery, carrots, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the zucchini, potatoes, and corn kernels. Cook for another 3 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender.
In a separate bowl, whisk together the milk and heavy cream. Slowly stir the mixture into the pot.
Add the fresh thyme, salt, and black pepper. Simmer for another 5-7 minutes, stirring frequently, until the chowder thickens slightly.
Taste and adjust seasoning as needed. If using, stir in the grated Parmesan cheese until melted and incorporated.
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 280 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1200 mg | 26% | |
*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.
