I’m so excited to share this hearty and delicious vegetable chowder soup recipe with you all. As a busy mom of three, I’m always on the lookout for recipes that are not only tasty but also easy to make and packed with nutrients.
This chowder is a staple in our household, and I love it because it’s made with a variety of colorful vegetables that are perfect for using up any leftover veggies you might have on hand. The best part?
It’s incredibly easy to customize to your family’s tastes and dietary needs. My kids love helping me pick out the veggies we’ll use each week, and it’s a great way to get them involved in meal planning and prep.
Plus, the soup freezes beautifully, so we can enjoy it all year round. I’ve been making this recipe for years now, and it’s always a hit with my family and friends alike.
Whether you’re looking for a comforting meal after a long day or a healthy option for a quick lunch, this vegetable chowder soup recipe is sure to become a favorite in your household too. The key to this recipe is using a mix of colorful vegetables that will add texture and flavor to the soup.
You can use whatever veggies you like or have on hand, but some of my favorites include diced carrots, sliced zucchini, chopped kale, and diced potatoes. Of course, feel free to customize the recipe however you like – just be sure to adjust the cooking time accordingly based on the types of veggies you use.
Hearty Vegetable Chowder Soup
4.9 from 1392 votes
A creamy and comforting chowder packed with colorful vegetables like carrots, celery, and corn. This hearty soup is perfect for a chilly day and comes together in under an hour.
Tips: For a lighter version, use half-and-half instead of heavy cream. You can also add other vegetables like peas or green beans. The chowder thickens as it cools, so add a splash of broth or milk when reheating.
Watch Video Of How Hearty Vegetable Chowder Soup Works
This vegetable chowder soup recipe is one of my go-to meals for family gatherings and everyday lunches alike – it’s easy to make in bulk, freezes beautifully, and is packed with nutritious veggies that everyone will love.
One of my favorite things about this recipe is how versatile it is – feel free to customize it however you like based on your family’s tastes and dietary needs.
Whether you’re looking for a comforting meal after a long day or a healthy option for quick lunches, this vegetable chowder soup recipe is sure to become a staple in your household too.
❓ Frequently Asked Questions About Hearty Vegetable Chowder Soup
Q: What type of potatoes should I use in this recipe?
A: For this recipe, I prefer to use diced Yukon gold potatoes or red bliss potatoes – they hold their shape well and add a lovely sweetness to the soup. You can also use Russet or Idaho potatoes if you prefer. Just be sure to peel them first if you’re using Russet or Idaho potatoes as they can be quite starchy.
Q: Can I make this recipe without dairy?
A: Absolutely! If you’re lactose intolerant or prefer not to use dairy products, simply omit the heavy cream or half-and-half from the recipe. You can also substitute in some non-dairy milk such as almond or soy milk if you prefer.
Q: How do I store leftover chowder?
A: Leftover chowder will keep in an airtight container in the refrigerator for up to 3 days – just reheat when you’re ready to serve! If you want to store it for longer than that, consider freezing it – simply thaw overnight in the fridge or reheat straight from the freezer when needed.
Q: Can I make this recipe without thyme?
A: While thyme adds a lovely depth of flavor to this soup, feel free to omit it if you’re not a fan or don’t have any on hand. You can also substitute in some other herbs like parsley or basil if you prefer.
Q: Is this recipe suitable for vegetarians?
A: Yes! This vegetable chowder soup recipe is completely vegetarian-friendly – just be sure to check the ingredients of any store-bought broth you may be using for added ingredients like gelatin.
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