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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the unsalted butter and olive oil in a large pot over medium heat until the butter is melted.

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Step 3

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

Step 4

Add the diced carrot, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring often, until the vegetables start to soften.

Step 5

Add the diced potatoes, corn kernels, salt, black pepper, and smoked paprika. Stir to combine the ingredients.

Step 6

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.

Step 7

Gradually pour in the vegetable broth while stirring to ensure no lumps form. Bring the mixture to a boil.

Step 8

Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 9

Stir in the whole milk and heavy cream, and let the chowder heat through for 5 minutes without boiling.

Step 10

Taste and adjust seasonings if necessary.

Step 11

Garnish with fresh chopped parsley before serving, if desired.

Nutrition Facts

Serving size	(3170.3g)

Amount per serving	% Daily Value*
Calories	2494.2

Total Fat 106.8g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 211.3mg	0%
Sodium 5537.5mg	0%
Total Carbohydrate 345.7g	0%
Dietary Fiber 49.8g	0%
Total Sugars 95.9g
Protein 68.4g	0%

Vitamin D 107.4IU	0%
Calcium 654.0mg	0%
Iron 14.5mg	0%
Potassium 7188.2mg	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: 36.7%

Protein: 10.5%

Carbs: 52.8%