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hearty vegetable chowder recipe

Vegetable Chowder Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

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

For a thicker chowder, you can mash some of the potatoes directly in the pot before adding the cream. To add more flavor, consider incorporating a bay leaf while simmering, but remember to remove it before serving. If you prefer a lighter version, substitute the heavy cream with milk or a plant-based alternative like coconut milk.
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