Vegetable Packed Chowder

Nutriscore Rating: 73/100

Cozy up with a bowl of Vegetable Packed Chowder, a hearty and wholesome recipe that's brimming with vibrant, garden-fresh produce and comforting flavors. This creamy, gluten-free friendly chowder is loaded with nutrient-rich ingredients like golden potatoes, zucchini, carrots, and sweet corn, all simmered in a flavorful vegetable broth infused with dried thyme and a hint of bay leaf. A velvety roux made with butter and milk (easily customizable with plant-based options) ties it all together for a luscious, satisfying texture. Perfect for a quick weeknight dinner or a make-ahead meal, this one-pot wonder comes together in just under an hour and serves six generous portions. Garnished with fresh parsley, it's a delightful way to enjoy a soul-warming classic with a healthy twist. Perfect keywords: vegetable chowder, creamy soup recipe, one-pot vegetable soup, hearty vegetarian dinner.

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium gold potatoes, peeled and diced
• 1.5 cups corn kernels (fresh, canned, or frozen)
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 cups vegetable broth
• 2 cups milk (dairy or unsweetened plant-based)
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

📝 Instructions

11 steps

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. Stir in the garlic, carrots, and celery, and cook for an additional 3 minutes.

3. Add the potatoes, corn, bell pepper, and zucchini, and mix well to combine.

4. Pour in the vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.

5. Reduce the heat to a simmer and cover the pot. Cook for 20 minutes or until the potatoes and other vegetables are tender.

6. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

7. Gradually whisk in the milk, ensuring it's smooth and lump-free. Cook for 3-4 minutes until the mixture thickens slightly.

8. Slowly pour the milk mixture into the chowder, stirring well to incorporate.

9. Simmer the chowder for an additional 5 minutes to combine flavors and slightly thicken.

10. Remove the bay leaf and adjust seasoning as needed with more salt or pepper.

11. Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

1 serving (503.9g)

Calories		331
% Daily Value*
Total Fat		13.6 g	17%
	Saturated Fat	5.0 g	25%
	Polyunsaturated Fat	0.5 g
Cholesterol		20 mg	7%
Sodium		823 mg	36%
Total Carbohydrate		46.9 g	17%
	Dietary Fiber	6.6 g	23%
	Total Sugars	14.6 g
Protein		10.1 g	20%
Vitamin D		0.9 mcg	5%
Calcium		172 mg	13%
Iron		2.0 mg	11%
Potassium		1178 mg	25%

*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.

Source of Calories

Fat: 721 cal (34.6%%)

Protein: 242 cal (11.6%%)

Carbs: 1122 cal (53.8%%)