Garlic Chowder
Dive into the velvety embrace of Garlic Chowder, a rich and comforting soup that celebrates the warm, nutty sweetness of roasted garlic. This recipe starts by roasting whole garlic bulbs to golden perfection, infusing the chowder with deep, caramelized flavor. A base of sautéed onion and celery builds a savory foundation, while creamy potatoes and a touch of heavy cream create a luxurious texture. Fresh thyme adds a hint of earthy elegance, and a final garnish of parsley lends a burst of color and freshness. Perfect for a cozy dinner or a make-ahead meal, this garlic chowder pairs beautifully with crusty bread and is sure to be a crowd-pleaser. Indulge in this easy-to-make soup that’s packed with flavor and ideal for garlic lovers looking to elevate their soup game!
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Recipe Information
Ingredients
- 3 whole garlic bulbs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 2 medium, diced celery stalks
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 3 medium, peeled and diced russet potatoes
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional garnish) parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice off the tops of the garlic bulbs to expose the cloves. Place them on a sheet of foil, drizzle with 1 tablespoon of olive oil, wrap tightly, and roast in the oven for 30-35 minutes, or until soft and golden.
While the garlic is roasting, melt the butter in a large pot over medium heat. Add the diced onion and celery and sauté until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken or vegetable stock, whisking to combine and prevent lumps.
Add the diced potatoes to the pot and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Once the roasted garlic is finished, let it cool slightly, then squeeze the roasted cloves into the pot. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred.
Stir in the heavy cream, thyme, salt, and black pepper. Allow to simmer for another 5 minutes to let the flavors meld.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped parsley if desired, and enjoy your creamy, roasted garlic chowder!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 640 mg | 14% | |
*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.
