Spinach Chowder

Creamy and comforting, this Spinach Chowder is a hearty, vegetable-packed soup that's perfect for cozy nights or quick weekday dinners. Featuring a savory blend of sautéed onions, carrots, and celery, this recipe builds flavor with a velvety roux, creamy milk, and tender russet potatoes. The star of the dish, vibrant baby spinach, adds a fresh and nutritious touch, while optional hints of nutmeg and Parmesan create a gourmet finish. With just 15 minutes of prep time and 30 minutes of cooking, this one-pot wonder is both easy to make and irresistibly delicious. Pair it with crusty bread or a crisp side salad for a satisfying meal that's sure to become a family favorite. Perfect for those seeking easy spinach recipes, hearty chowders, or wholesome comfort food ideas!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 2 cloves fresh garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 large russet potato, peeled and diced
• 2 cups milk (or half-and-half for creamier texture)
• 6 cups baby spinach, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg (optional)
• 0.5 cup shredded Parmesan cheese (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5–7 minutes 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 constantly for 1–2 minutes to form a roux.

Step 5

Gradually pour in the vegetable broth while stirring, ensuring there are no lumps from the roux.

Step 6

Add the diced potato to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the milk (or half-and-half) and the chopped spinach. Cook for an additional 5 minutes, stirring occasionally, until the spinach is wilted and the chowder is heated through.

Step 8

Season with salt, black pepper, and nutmeg, if using. Adjust seasoning as needed.

Step 9

Ladle the chowder into bowls and garnish with shredded Parmesan cheese, if desired.

Step 10

Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	(2522.8g)

Amount per serving	% Daily Value*
Calories	1723.2

Total Fat 72.5g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 177.2mg	0%
Sodium 7033.2mg	0%
Total Carbohydrate 185.2g	0%
Dietary Fiber 29.9g	0%
Total Sugars 51.1g
Protein 99.2g	0%

Vitamin D 287.6IU	0%
Calcium 2555.9mg	0%
Iron 17.7mg	0%
Potassium 6401.4mg	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: 36.5%

Protein: 22.2%

Carbs: 41.4%