veg chowder soup recipe

Written ByJenny Smyth Posted on
veg chowder soup recipe
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The Best veg chowder soup recipe

I’ve always been a fan of hearty, comforting soups, and veg chowder is one of my absolute favorites. It’s a recipe that’s been passed down through generations in my family, and it never fails to hit the spot on a chilly day.

The rich, velvety broth is packed with an assortment of colorful vegetables, including potatoes, carrots, and onions, all simmered together in a deliciously flavorful broth. It’s the perfect meal for a weeknight dinner or a special occasion like a holiday gathering.

My kids adore it, and I love how easy it is to customize with whatever veggies are in season. Plus, it’s incredibly nutritious – packed with fiber, vitamins, and minerals from all the fresh produce.

As an added bonus, this recipe is incredibly easy to make and can be prepared ahead of time for maximum convenience. I’ve made this soup countless times over the years, and it never gets old.

Whether you’re in the mood for something comforting and familiar or looking for a new recipe to try out on your family, veg chowder is an excellent choice. And let’s not forget about the leftovers – this soup freezes beautifully and makes for a quick and easy meal when you’re short on time.

With its ease of preparation, versatility in ingredients, and abundance of health benefits, this veg chowder recipe has become a staple in my household.

Hearty Vegetable Chowder

Hearty Vegetable Chowder

4.7 from 845 votes

A creamy, comforting chowder packed with tender vegetables and rich flavors. This dairy-free version uses coconut milk for a luscious texture, perfect for chilly days.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 cup corn kernels (fresh or frozen)
1 cup green beans, cut into 1-inch pieces
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup full-fat coconut milk
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Stir in the minced garlic, carrots, celery, and potato.
4Cook for 5 minutes, stirring often, until the vegetables begin to soften and the garlic becomes fragrant.
5Add the corn, green beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
6Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15 minutes until the potatoes are fork-tender.
7In a small bowl, whisk the coconut milk with the flour until smooth and no lumps remain.
8Slowly pour this slurry into the simmering chowder while stirring constantly to incorporate.
9Continue to cook the chowder over medium-low heat for 5 to 7 minutes, stirring frequently, until it thickens to a creamy consistency.
10Taste and adjust seasoning with additional salt or pepper if needed.
11Ladle the chowder into bowls and garnish with fresh chopped parsley.
12Serve hot with crusty bread or crackers on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 42g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the coconut milk slurry. You can substitute any seasonal vegetables like zucchini or bell peppers. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Hearty Vegetable Chowder Works

This veg chowder soup recipe is always a good idea for any occasion because it is hearty, healthy, and loved by everyone. I usually store leftovers in a glass container in the fridge and reheat them for lunch the next day.

The soup thickens as it sits so I add a little milk or broth when reheating to bring back the creamy consistency. For serving, I like to top each bowl with fresh parsley, a sprinkle of black pepper, and some crusty bread on the side.

It also works well for family gatherings because you can make it ahead and keep it warm in a slow cooker. This chowder is simple, satisfying, and a go to recipe in my kitchen.

❓ Frequently Asked Questions About Hearty Vegetable Chowder

Q: What type of potatoes work best in this recipe?

A: I find that Yukon Gold or Russet potatoes are ideal for this recipe – they hold their shape well during cooking and add a lovely sweetness to the finished dish.

Q: Can I use canned vegetables instead of fresh ones?

A: While it’s tempting to reach for the convenient canned option, I highly recommend using fresh veggies whenever possible – they add so much more flavor and texture to the finished soup.

Q: How do you prevent the soup from becoming too thick?

A: To avoid this issue, I simply add a bit more water or vegetable broth towards the end of cooking time – it helps maintain the perfect consistency without sacrificing any flavor.

Q: Can I make this recipe in advance?

A: Yes! In fact, allowing this soup to sit overnight before reheating makes all the flavors meld together beautifully – just be sure to store it safely in an airtight container before refrigerating or freezing.

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