Winter Vegetable Chowder
Cozy up with a bowl of hearty Winter Vegetable Chowder, a creamy and comforting soup that’s perfect for chilly days. Packed with nutrient-rich root vegetables like parsnips, carrots, and potatoes, this chowder captures the warmth of the season while staying wholesome and satisfying. Enhanced with aromatic thyme, rosemary, and a touch of indulgent heavy cream, every spoonful boasts rich, earthy flavors. A splash of texture from sweet corn kernels and a vibrant garnish of fresh parsley elevate this dish to ultimate comfort food status. Ready in just under an hour, this one-pot recipe is both easy to prepare and ideal for feeding the whole family. Serve it with crusty bread for dipping, and enjoy the ultimate winter warmer!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 2 medium parsnips, peeled and diced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the diced carrots, celery, parsnips, and potatoes to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth, then add the thyme, rosemary, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the vegetables are tender.
Remove and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving it slightly chunky. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and frozen corn. Cook for another 5 minutes until heated through.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 55.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 460 mg | 35% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 6589 mg | 140% | |
*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.
