Picture this: a rich, creamy soup brimming with colorful vegetables and velvety broth, each spoonful offering the perfect balance of comfort and flavor. This Creamy Vegetable Chowder is a dream for chilly days, quick dinners, or when you need a dish that feels like home. Packed with nutrients, it’s the ultimate fusion of taste and health. Plus, it’s incredibly adaptable for vegan, gluten-free, or protein-boosting variations.
Preparation Time
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
This recipe serves 4 and is rated as easy—perfect for cooks of all levels.
Ingredients
- 2 tablespoons butter (or olive oil for vegan)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup broccoli florets, chopped
- 4 cups vegetable broth
- 1 cup milk (or unsweetened plant-based milk for vegan)
- 1/2 cup heavy cream (or coconut cream for vegan)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 teaspoon thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Alternative Ingredients:
- For a vegan version: Use olive oil, plant-based milk, and coconut cream.
- For a gluten-free version: Replace flour with cornstarch or gluten-free flour.
- Add protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
- Make it spicier: Add a pinch of cayenne pepper or red chili flakes.
Steps
This chowder can be made on the stovetop, in an Instant Pot, or even in a slow cooker.
- Heat butter in a large pot over medium heat.
- Add onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in carrots, celery, and potato. Cook for 5 minutes to soften slightly.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Gradually pour in vegetable broth while stirring to avoid lumps.
- Add thyme, bay leaf, and salt and pepper to taste. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until vegetables are tender.
- Add corn, broccoli, milk, and cream. Simmer for an additional 5 minutes.
- Remove bay leaf and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Cooking Methods:
- Instant Pot: Sauté vegetables with butter on the sauté setting, add remaining ingredients (except milk and cream), and pressure cook for 5 minutes. Stir in milk and cream after cooking.
- Slow Cooker: Combine all ingredients (except milk and cream) and cook on low for 6-8 hours. Stir in milk and cream during the last 30 minutes.
- Blender Option: For a creamier texture, blend a portion of the soup and return it to the pot.
Nutritional Benefits
- Rich in vitamins: Carrots and broccoli provide a boost of vitamin A and C for immunity.
- Good source of fiber: Vegetables and corn ensure digestive health.
- Calcium-packed: Milk or plant-based alternatives contribute to strong bones.
- Low in saturated fat: A lighter option when made with plant-based cream.
- Energy-boosting: Potatoes and corn are great for sustained energy release.
Possible Additions or Upgrades
- Sprinkle shredded cheese on top for extra indulgence.
- Serve with crusty bread or crackers for a satisfying crunch.
- Add chopped leeks or green beans for more veggie variety.
- Include a swirl of pesto or hot sauce for a unique flavor twist.
- Top with crispy bacon bits or croutons for added texture.
Questions & Answers
Can I freeze this chowder?
Yes, but avoid adding milk or cream before freezing. Add them during reheating.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! They’ll add a slightly sweet flavor to the chowder.
What’s the best plant-based milk for this recipe?
Unsweetened almond milk or oat milk works best for a creamy texture.
Can I skip the flour?
Yes, use cornstarch or blend some of the soup for natural thickening.
How can I make it lower in calories?
Use low-fat milk and reduce the amount of butter or oil.
What can I use instead of thyme?
Rosemary or oregano are great substitutes.
Is this soup kid-friendly?
Yes! It’s mild and full of familiar vegetables.
What should I serve this chowder with?
Pair it with a side salad, crusty bread, or even a grilled cheese sandwich.
How long does it keep in the fridge?
It stays fresh for up to 4 days in an airtight container.
Can I make it spicier?
Add chili flakes or smoked paprika for an extra kick.
This Creamy Vegetable Chowder is a must-try! Share the warmth with friends and family, and don’t forget to post your creations on social media—spread the love, one bowl at a time!
