Veggie Laden Corn Chowder
Dive into a bowl of pure comfort with this Veggie Laden Corn Chowder, a hearty and creamy soup brimming with vibrant vegetables and sweet corn. This easy-to-make chowder features a medley of diced carrots, celery, red bell pepper, and russet potatoes simmered in a savory blend of vegetable broth, milk, and a touch of heavy cream for a velvety finish. Smoked paprika adds a hint of warmth, while optional fresh parsley enhances the flavors with a touch of brightness. Perfectly thickened with a sprinkle of all-purpose flour, this vegetarian-friendly chowder is both satisfying and nutritious. Ready in just under an hour, it’s the ultimate cozy meal for a chilly evening or when you’re craving a comforting dish packed with wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium red bell pepper, diced
- 2 medium russet potato, peeled and diced
- 4 cups frozen or fresh corn kernels
- 5 cups vegetable broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the unsalted butter and olive oil in a large pot over medium heat until the butter is melted.
Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring often, until the vegetables start to soften.
Add the diced potatoes, corn kernels, salt, black pepper, and smoked paprika. Stir to combine the ingredients.
Sprinkle the all-purpose flour over the vegetable mixture and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth while stirring to ensure no lumps form. Bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the whole milk and heavy cream, and let the chowder heat through for 5 minutes without boiling.
Taste and adjust seasonings if necessary.
Garnish with fresh chopped parsley before serving, if desired.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1157 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.
