Veggie Chowder
Creamy, comforting, and packed with vibrant vegetables, this Veggie Chowder is the ultimate hearty meal for any season. Featuring tender golden potatoes, sweet corn, zucchini, and aromatic carrots and celery in a velvety broth, this recipe offers a satisfying blend of flavors and textures. Thickened with a touch of heavy cream and flour, each spoonful is rich and indulgent yet wholesome. This easy-to-make chowder, ready in under an hour, is perfect for busy weeknights or cozy weekends. Serve it warm with crusty bread, and don't forget the fresh parsley garnish for an extra burst of freshness. Whether you're looking for a vegetarian main course or a comforting side dish, this creamy vegetable chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 cups golden potatoes, diced
- 4 cups vegetable broth
- 1.5 cups frozen corn
- 1 medium zucchini, diced
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the frozen corn and diced zucchini. Allow the chowder to simmer for an additional 5 minutes.
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the pot, stirring constantly to thicken the chowder.
Season the chowder with salt and ground black pepper, tasting and adjusting as necessary.
Simmer the chowder for another 3-4 minutes, stirring occasionally, until it reaches the desired thickness.
Remove the pot from heat and let it cool slightly before serving.
Ladle the veggie chowder into bowls and garnish with fresh chopped parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 47.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6995 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.
