Garden Harvest Chowder

Transform your seasonal bounty into a comforting masterpiece with this Garden Harvest Chowder. Packed with vibrant vegetables like zucchini, carrots, sweet corn, and red bell pepper, this hearty chowder celebrates the freshest flavors of the garden. A rich, creamy base made with whole milk, heavy cream, and a hint of Parmesan cheese (optional) perfectly complements tender potatoes and aromatic thyme, creating a soul-warming bowl of goodness. This quick and easy chowder comes together in just one pot and is ready in under an hour, making it perfect for busy weeknights or a cozy weekend meal. Garnished with chopped parsley and served with crusty bread, this nutritious vegetarian chowder is a crowd-pleaser that defines comfort food at its finest.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 3 medium potatoes, peeled and diced
• 1.5 cups fresh corn kernels (or frozen)
• 4 cups vegetable broth
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 1.5 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• 2 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups grated parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the butter and olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.

Step 3

Add the diced celery, carrots, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the zucchini, potatoes, and corn kernels. Cook for another 3 minutes.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender.

Step 7

In a separate bowl, whisk together the milk and heavy cream. Slowly stir the mixture into the pot.

Step 8

Add the fresh thyme, salt, and black pepper. Simmer for another 5-7 minutes, stirring frequently, until the chowder thickens slightly.

Step 9

Taste and adjust seasoning as needed. If using, stir in the grated Parmesan cheese until melted and incorporated.

Step 10

Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	3082.1 grams (3082.1g)

Amount per serving	% Daily Value*
Calories	2568

Total Fat 132.70g	170%
Saturated Fat 69.40g	347%
Polyunsaturated Fat 5.30g
Cholesterol 325mg	108%
Sodium 9436mg	410%
Total Carbohydrate 251.60g	91%
Dietary Fiber 35.80g	128%
Total Sugars 62.40g
Protein 92.50g	185%

Vitamin D 166IU	828%
Calcium 2224mg	171%
Iron 11mg	63%
Potassium 7156mg	152%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 14.4%

Carbs: 39.1%