Potato Cabbage Chowder
Warm up your soul with this hearty and wholesome Potato Cabbage Chowder, a comforting bowl of creamy goodness brimming with vibrant vegetables and rich flavors. Featuring tender potatoes, silky shredded cabbage, sweet carrots, and aromatic celery simmered to perfection in a savory vegetable broth, this chowder strikes the perfect balance between rustic and refined. A hint of dried thyme and a touch of optional heavy cream elevate the dish into a lusciously satisfying meal. Whether pureed slightly for a velvety texture or left chunky for added heartiness, this recipe is ideal for cold evenings or when you're craving something nourishing yet indulgent. Ready in just 45 minutes, it's a one-pot wonder that pairs beautifully with crusty bread for soaking up every last drop. Perfect for vegetarians and easily adjustable for dairy-free preferences, this Potato Cabbage Chowder is your next go-to cozy sensation!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 medium, peeled and diced Potatoes (Yukon Gold or Russet)
- 4 cups, shredded Green cabbage
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 6 cups Vegetable broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 0.5 cup Heavy cream (optional)
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes, shredded cabbage, diced carrots, and diced celery to the pot. Stir to combine the vegetables evenly.
Pour in the vegetable broth, and add the bay leaves and dried thyme. Stir well.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20-25 minutes, until the potatoes are tender and the cabbage is soft.
Remove the bay leaves, then use an immersion blender to partially blend the chowder for a creamy texture, while leaving some chunks of vegetables for heartiness. Alternatively, transfer about 1/3 of the chowder to a blender, puree, and return it to the pot.
Stir in the heavy cream, if using, and season the chowder with salt and black pepper to taste.
Allow the chowder to simmer for an additional 5 minutes to meld the flavors.
Ladle the chowder into bowls, garnish with fresh parsley (if using), and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 6456 mg | 281% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 55.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 738 mg | 57% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6785 mg | 144% | |
*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.
