Creamy Vegetable Chowder

Experience the ultimate comfort food with this Creamy Vegetable Chowder, a hearty blend of vibrant vegetables simmered to perfection in a rich, velvety broth. This recipe is a medley of wholesome ingredients like tender russet potatoes, sweet corn, and peas, infused with aromatic garlic, thyme, and a hint of fresh parsley for a burst of flavor in every spoonful. Thickened with a touch of flour and enriched with heavy cream, this chowder is luxuriously smooth and satisfying without being overly heavy. Ready in just 45 minutes, it’s the perfect warm-and-cozy weeknight dinner for the whole family. Serve it with crusty bread for an irresistible, soul-soothing meal that will have everyone coming back for seconds. Perfect for fans of creamy soup recipes, vegetarian comfort food, and quick one-pot meals!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 quarter cup all-purpose flour
• 4 cups vegetable broth
• 3 medium russet potatoes, peeled and diced
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large pot, melt the butter and olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the vegetable broth while stirring to avoid lumps forming.

Step 6

Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the frozen corn and peas, and cook for another 5 minutes.

Step 8

Reduce the heat to low and stir in the heavy cream. Let it heat through for 2-3 minutes, but do not bring it to a boil.

Step 9

Remove the bay leaf and taste the chowder. Adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2797.8g)

Amount per serving	% Daily Value*
Calories	2561.3

Total Fat 130.5g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 302mg	0%
Sodium 4984.9mg	0%
Total Carbohydrate 298.0g	0%
Dietary Fiber 44.4g	0%
Total Sugars 48.2g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 465.6mg	0%
Iron 16.3mg	0%
Potassium 6712.8mg	0%

*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: 45.6%

Protein: 8.2%

Carbs: 46.3%