Spinach Chowder
Creamy and comforting, this Spinach Chowder is a hearty, vegetable-packed soup that's perfect for cozy nights or quick weekday dinners. Featuring a savory blend of sautéed onions, carrots, and celery, this recipe builds flavor with a velvety roux, creamy milk, and tender russet potatoes. The star of the dish, vibrant baby spinach, adds a fresh and nutritious touch, while optional hints of nutmeg and Parmesan create a gourmet finish. With just 15 minutes of prep time and 30 minutes of cooking, this one-pot wonder is both easy to make and irresistibly delicious. Pair it with crusty bread or a crisp side salad for a satisfying meal that's sure to become a family favorite. Perfect for those seeking easy spinach recipes, hearty chowders, or wholesome comfort food ideas!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 large russet potato, peeled and diced
- 2 cups milk (or half-and-half for creamier texture)
- 6 cups baby spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg (optional)
- 0.5 cup shredded Parmesan cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a roux.
Gradually pour in the vegetable broth while stirring, ensuring there are no lumps from the roux.
Add the diced potato to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the milk (or half-and-half) and the chopped spinach. Cook for an additional 5 minutes, stirring occasionally, until the spinach is wilted and the chowder is heated through.
Season with salt, black pepper, and nutmeg, if using. Adjust seasoning as needed.
Ladle the chowder into bowls and garnish with shredded Parmesan cheese, if desired.
Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 7033 mg | 306% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 51.1 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2556 mg | 197% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6401 mg | 136% | |
*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.
