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jhessica

Creamy Vegetable Chowder: Delight in This Easy Recipe!

A delicious and creamy vegetable chowder that is easy to make and perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Add the diced carrots and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
  3. 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.
  4. 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.
  5. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 400mgFiber: 3gSugar: 3g

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.

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