Very Creamy Vegetable Chowder a La Moosewood
Indulge in the comforting, soul-warming flavors of "Very Creamy Vegetable Chowder a La Moosewood," a vegetarian-friendly soup that's as nourishing as it is satisfying. Brimming with wholesome ingredients like tender potatoes, vibrant broccoli, sweet corn, and aromatic celery, this chowder achieves its luscious creaminess with a combination of milk, optional heavy cream, and a touch of flour for the perfect texture. Infused with the earthy notes of thyme and a hint of black pepper, it’s an ideal balance of hearty and flavorful. Ready in under an hour, this dish is perfect for weeknight dinners or cozy gatherings, and it can be beautifully garnished with grated cheddar cheese and fresh parsley for that finishing touch. Rich, velvety, and packed with vegetables, this chowder proves that comfort food can be both wholesome and indulgent.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 3 medium Potatoes, peeled and cubed
- 1 cup Broccoli florets
- 1 cup Corn kernels, fresh or frozen
- 4 cups Vegetable broth
- 2 cups Milk
- 0.5 cup Heavy cream (optional, for extra creaminess)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 cup Grated cheddar cheese (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Melt butter in a large soup pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened but not browned.
Stir in the potatoes and vegetable broth. Increase the heat and bring to a boil, then lower the heat to simmer for 10-15 minutes, or until the potatoes are tender.
Add the broccoli florets and corn kernels to the pot. Cook for another 5-7 minutes, or until the broccoli is tender but still vibrant in color.
In a separate bowl, whisk together the milk, heavy cream (if using), and flour until no lumps remain.
Pour the milk mixture into the pot, stirring constantly. Let it simmer for 5 minutes, or until the chowder thickens to your desired consistency.
Season with salt, black pepper, and dried thyme. Taste and adjust seasonings as needed.
Ladle the chowder into bowls and, if desired, garnish with grated cheddar cheese and chopped parsley before serving.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 71.9 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1474 mg | 113% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 6609 mg | 141% | |
*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.
