Description
A delicious and creamy vegetable chowder that is easy to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Stir in the corn, green beans, vegetable broth, thyme, and basil. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes, but do not let it boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Add cooked bacon or diced ham for a heartier chowder, or toss in some spinach or kale for extra greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg