Description
A vibrant and creamy chowder filled with seasonal vegetables, perfect for summer gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 cups corn (fresh or frozen)
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley or thyme)
Instructions
- Begin by heating olive oil in a large pot over medium heat.
- Once the oil is shimmering, add in the chopped onion and minced garlic. Sauté them until they’re softened and fragrant, around 3-4 minutes.
- Stir in the diced carrots and celery. Cook these together for another 3-4 minutes, allowing them to get tender.
- Add the corn, diced potatoes, and vegetable broth to the pot. Bring the mixture to a boil.
- Reduce the heat to a simmer and let it cook for about 15 minutes or until the vegetables are tender.
- If you’d like a creamier chowder, stir in the heavy cream or coconut milk at this point.
- Season the chowder with salt and pepper to taste.
- Serve the chowder hot, garnished with fresh herbs for that extra pop of flavor.
Notes
This chowder can be customized with different seasonal vegetables or made vegan by omitting cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg