Creamy Vegetable Chowder
Creamy Vegetable Chowder
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 1/2 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will create a roux to thicken the chowder.
⏱️ 2 min
- 4
Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 6
Stir in the corn kernels and heavy cream. Cook for another 5 minutes, or until the chowder is heated through and slightly thickened. Do not boil after adding the cream.
⏱️ 5 min
- 7
Season with salt and black pepper to taste. Ladle the creamy vegetable chowder into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Vegetable Chowder
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, medium, peeled and diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 1/2 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will create a roux to thicken the chowder.
⏱️ 2 min - 4
Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 6
Stir in the corn kernels and heavy cream. Cook for another 5 minutes, or until the chowder is heated through and slightly thickened. Do not boil after adding the cream.
⏱️ 5 min - 7
Season with salt and black pepper to taste. Ladle the creamy vegetable chowder into bowls, garnish with fresh chopped parsley, and serve hot.
⏱️ 2 min