Description
Spring Vegetable Chowder is a creamy, hearty soup made with fresh spring vegetables like asparagus, peas, and carrots, perfect for a light yet comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium zucchini, diced
- 1 cup fresh or frozen corn kernels
- 1 cup green beans, trimmed and chopped
- 3 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup whole milk or cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1 Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
2 Stir in the carrot, celery, and zucchini. Cook for 5 minutes, letting the vegetables soften slightly.
3 Add the corn, green beans, and potatoes. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low and let it simmer for 15 minutes or until the potatoes are tender.
4 In a small bowl, whisk together the milk (or cream) and flour until smooth. Gradually pour this mixture into the pot, stirring continuously.
5 Let the chowder simmer for another 5 minutes until it thickens. Season with salt and pepper, adjusting to taste.
6 Sprinkle freshly chopped parsley on top before serving. Pair with crusty bread for a complete meal!
Notes
- Ingredient Selection: Choose the freshest spring vegetables for optimal flavor. Asparagus, baby potatoes, leeks, and peas are ideal choices.
- Dairy-Free Option: Swap out heavy cream with coconut milk or a plant-based cream alternative for a vegan-friendly version.
- Texture Balance: For a perfect balance, partially blend the soup while leaving some chunky vegetables intact.
- Flavor Boost: Roasting the vegetables before adding them to the chowder can deepen the flavor.
- Thickening Tips: If you prefer a thicker chowder, mash some of the potatoes or use a cornstarch slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 mg
Keywords: Spring vegetable chowder, vegetable soup, creamy chowder, healthy chowder, spring recipe