Imagine the comforting aroma of freshly diced vegetables simmering in a pot, filling your kitchen with warmth.
There’s something about a thick, hearty chowder that feels like a warm embrace on a chilly day.
This vegetable chowder soup is incredibly easy to prepare, offering a cozy escape with each spoonful.
As the flavors meld and the broth thickens, you’ll find yourself enthusiastically anticipating that first taste.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup corn kernels, fresh or frozen
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Chowder Soup, follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the entire recipe and gather all ingredients and tools needed (large pot, knife, cutting board, wooden spoon, ladle).
- Prep Work (15 minutes):
- Dice the onion, carrots, celery, potatoes, and red bell pepper.
- Mince the garlic.
- Peel and dice the potatoes if not done already.
- Chop the fresh parsley.
- Cooking (30 minutes):
- Minute 0-5: Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until the onion is translucent.
- Minute 5-10: Stir in diced carrots, celery, potatoes, and bell pepper, and cook for 5 minutes.
- Minute 10-30: Pour in the vegetable broth and bring it to a boil. Reduce the heat and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Final Cooking Steps (5 minutes):
- Minute 30-35: Add the corn kernels, heavy cream, salt, black pepper, and thyme. Stir well and cook for an additional 5 minutes to heat through.
- Resting Time & Serving (5 minutes):
- Minute 35-40: Remove the pot from heat and let the soup rest for 5 minutes. Stir in the chopped parsley before serving.
- Use a ladle to serve the soup into bowls.
This timeline guarantees that you manage your time efficiently while preparing and cooking the Vegetable Chowder Soup. Enjoy your delicious soup!
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and garlic, and sauté until the onion is translucent.
Stir in the carrots, celery, potatoes, and bell pepper, and cook for 5 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and let the soup simmer for 20 minutes, or until the vegetables are tender.
Add the corn kernels, heavy cream, salt, black pepper, and thyme, and stir well.
Cook for an additional 5 minutes to heat through.
Remove the pot from heat and let the soup rest for 5 minutes.
Stir in the chopped parsley before serving.
Use a ladle to serve the soup into bowls.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Side Salad: A fresh green salad with a light vinaigrette complements the creamy soup well.
- Grilled Cheese Sandwich: Adds a comforting, cheesy element that pairs beautifully with the chowder.
- Crackers: Provide a crunchy texture contrast when crumbled on top of the soup.
- Roasted Vegetables: A medley of roasted vegetables can enhance the soup’s hearty, vegetable-rich profile.
Storage
Store leftover vegetable chowder soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions and reheat gently to preserve flavor and texture.
Freezing
To freeze vegetable chowder soup, cool it completely.
Transfer it to airtight containers, leaving space for expansion.
Label with the date.
Thaw in the refrigerator before reheating.
Reheating
To reheat Vegetable Chowder Soup, warm it gently on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent curdling the cream.
Alternatively, microwave in short bursts. Stir in between.
Final Thoughts
Vegetable chowder soup is a hearty and flavorful dish perfect for any time of the year.
With its rich blend of vegetables and creamy texture, it’s both comforting and satisfying.
Whether you’re serving it as a main course or alongside other dishes, this soup is sure to please.
Don’t forget to adjust the seasoning to your taste and enjoy the delicious medley of flavors in every spoonful.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can substitute sweet potatoes for regular ones. Peel, dice them into 1/2-inch cubes. Sweet potatoes will add a sweeter flavor profile. Simmer until tender, maintaining a similar texture. Adjust seasoning to balance the sweetness.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the onions and garlic first, then transfer everything except the cream and parsley. Cook on low for 6-8 hours; add cream and parsley before serving.
What Can I Substitute for Heavy Cream to Make It Dairy-Free?
To make it dairy-free, substitute heavy cream with 1 cup of coconut milk or a plant-based cream alternative. Guarantee you stir well after adding it to maintain the soup’s creamy texture while keeping it vegan-friendly.
How Can I Add Protein to This Vegetable Chowder?
To add protein, stir in 1 cup of cooked quinoa or chickpeas. You can also include 1 cup of diced tofu or tempeh. These options blend well and boost the nutritional value without altering the flavor.
Can I Use Different Herbs Instead of Thyme and Parsley?
Yes, you can swap thyme and parsley with rosemary or basil for a different flavor profile. Use 1/2 teaspoon of rosemary or 1 tablespoon of fresh basil. Adjust to taste while keeping the balance with other ingredients.
Vegetable Chowder Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 large carrots diced
- 2 stalks celery diced
- 2 medium potatoes peeled and diced
- 1 red bell pepper diced
- 4 cups vegetable broth
- 1 cup corn kernels fresh or frozen
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
- Stir in the carrots, celery, potatoes, and bell pepper, and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Add the corn kernels, heavy cream, salt, black pepper, and thyme, and stir well.
- Cook for an additional 5 minutes to heat through.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Stir in the chopped parsley before serving.
- Use a ladle to serve the soup into bowls.
Notes
