Hearty Vegetable Chowder

Cozy up with a bowl of this **Hearty Vegetable Chowder**, a comforting and nutrient-packed dish that's perfect for any season. Brimming with vibrant vegetables like carrots, celery, red bell pepper, and sweet corn, this creamy chowder strikes the perfect balance between wholesome and indulgent. Made with a base of velvety almond milk (or cream) and thickened with flour, it’s cooked to perfection with aromatic herbs like thyme and a hint of garlic for layers of flavor. This one-pot wonder is ready in just 50 minutes, making it an excellent choice for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color, and serve with crusty bread for a satisfying, plant-based meal the whole family will love. Keywords: vegetable chowder recipe, creamy vegetable soup, easy chowder recipe, vegan chowder, one-pot meals.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 3 medium, diced carrots
• 2 diced celery stalks
• 1 medium, diced red bell pepper
• 3 medium, peeled and diced potatoes
• 1.5 cups (fresh, canned, or frozen) corn kernels
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 1.5 cups unsweetened almond milk or cream
• 2 tablespoons all-purpose flour
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

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

Step 5

Add the diced potatoes, corn kernels, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Stir well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

In a small bowl, whisk the almond milk or cream with the flour until smooth.

Step 8

Gradually pour the milk-flour mixture into the pot while stirring. Simmer for an additional 5 minutes, stirring frequently, until the chowder thickens.

Step 9

Discard the bay leaf and taste the chowder. Adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	3111.9 grams (3111.9g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 46.30g	59%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 5.70g
Cholesterol 0mg	0%
Sodium 5481mg	238%
Total Carbohydrate 299.40g	109%
Dietary Fiber 50.10g	179%
Total Sugars 63.50g
Protein 51.40g	103%

Vitamin D 150IU	750%
Calcium 1230mg	95%
Iron 18mg	98%
Potassium 8036mg	171%

*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: 22.9%

Protein: 11.3%

Carbs: 65.8%