Vegetable Chowder
Warm, comforting, and loaded with wholesome goodness, this Vegetable Chowder is the ultimate bowl of cozy. Featuring a medley of tender potatoes, sweet corn, crisp carrots, and vibrant peas, all simmered in a creamy broth infused with aromatic thyme and garlic, this recipe is perfect for chilly evenings or when you're craving a nourishing meal. The addition of heavy cream and a flour-based mixture gives the chowder its rich, velvety consistency, while a sprinkle of fresh parsley brightens up every spoonful. Optional shredded cheddar cheese adds an extra layer of indulgence, making it a hit for both vegetarians and cheese lovers alike. Ready in just under an hour, this one-pot wonder is easy to prepare and pairs beautifully with crusty bread or crackers for a satisfying and hearty dinner.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and cubed
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup cheddar cheese, shredded (optional)
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 it becomes translucent.
Stir in the minced garlic, chopped celery, and diced carrots. Cook for another 5 minutes, stirring occasionally.
Add the cubed potatoes, vegetable broth, dried thyme, salt, and ground black pepper. Bring to a boil, then reduce the heat and let the chowder simmer for 15 minutes, or until the potatoes are tender.
In a separate bowl, whisk the heavy cream, milk, and flour together until smooth.
Gradually add the cream mixture to the chowder, stirring constantly to avoid lumps. Let it cook for 5 minutes until the chowder thickens.
Stir in the frozen corn and peas, allowing them to cook for another 3-4 minutes.
Taste the chowder and adjust seasoning, if necessary.
Turn off the heat and sprinkle in the chopped parsley.
If desired, stir in shredded cheddar cheese for extra creaminess.
Serve hot with crusty bread or crackers for a complete meal. Enjoy!
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5988 mg | 260% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 62.9 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1591 mg | 122% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7019 mg | 149% | |
*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.
