Hearty Vegetable Chowder
Cozy up with a bowl of this **Hearty Vegetable Chowder**, a comforting and nutrient-packed dish that's perfect for any season. Brimming with vibrant vegetables like carrots, celery, red bell pepper, and sweet corn, this creamy chowder strikes the perfect balance between wholesome and indulgent. Made with a base of velvety almond milk (or cream) and thickened with flour, it’s cooked to perfection with aromatic herbs like thyme and a hint of garlic for layers of flavor. This one-pot wonder is ready in just 50 minutes, making it an excellent choice for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color, and serve with crusty bread for a satisfying, plant-based meal the whole family will love. Keywords: vegetable chowder recipe, creamy vegetable soup, easy chowder recipe, vegan chowder, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced red bell pepper
- 3 medium, peeled and diced potatoes
- 1.5 cups (fresh, canned, or frozen) corn kernels
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1.5 cups unsweetened almond milk or cream
- 2 tablespoons all-purpose flour
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced potatoes, corn kernels, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
In a small bowl, whisk the almond milk or cream with the flour until smooth.
Gradually pour the milk-flour mixture into the pot while stirring. Simmer for an additional 5 minutes, stirring frequently, until the chowder thickens.
Discard the bay leaf and taste the chowder. Adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 63.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1230 mg | 95% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 8036 mg | 171% | |
*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.
