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–+ servings
Summer Vegetable Chowder

Deliciously Creamy Summer Vegetable Chowder in 35 Minutes

This Summer Vegetable Chowder is a healthy vegetarian option that comes together in just 35 minutes, perfectly combining vibrant flavors and creamy comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 cups Corn Fresh is ideal, but frozen works just as well.
  • 2 medium Yellow Potato Any waxy potato works.
  • 2 medium Carrot Substitute with parsnip for a unique twist.
  • 1 medium Zucchini Any zucchini or summer squash works.
  • 2 cups Spinach Can be replaced with kale or Swiss chard.
  • 1 medium Yellow Onion Red or white onions can also work.
For the Roux
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free version.
  • 2 tablespoons Flour For gluten-free options, use cornstarch.
For the Broth and Creaminess
  • 4 cups Vegetable Broth Chicken broth is a great alternative.
  • 1 cup Milk Any milk (dairy or non-dairy) can be used.
For Flavor
  • 1 tablespoon Fresh Thyme Dried thyme can be used as an alternative.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and chop all vegetables into bite-sized pieces.
  2. Sauté the Onions: Melt butter, add onions, and sauté until softened.
  3. Create the Roux: Sprinkle flour into the pot, stirring until it forms a roux.
  4. Add the Broth and Vegetables: Pour in vegetable broth and add corn, potato, and carrots; bring to a boil.
  5. Simmer for Tenderness: Cover and let simmer for 15 minutes.
  6. Incorporate the Zucchini and Spinach: Add zucchini, spinach, and milk; simmer for an additional 5-10 minutes.
  7. Season to Perfection: Add salt, pepper, and thyme to taste.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

Ensure uniform cuts of vegetables for even cooking. Adjust liquid for desired thickness. Store leftovers in airtight containers.

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