Vegetable Chowder

why make this recipe

Summer Vegetable Chowder is a delicious and healthy dish perfect for warm weather. It combines fresh vegetables with a creamy base, making it both satisfying and nutritious. This recipe is easy to make, and it’s a great way to use up seasonal produce. It’s also wonderful for those who want something light yet filling.

how to make Summer Vegetable Chowder

Ingredients:

• 4 ears corn
• 1 yellow potato
• 1 large carrot
• 1 medium zucchini (or 2 small zucchinis)
• 2 cups spinach (chopped)
• 1/2 yellow onion (finely chopped)
• 3 tablespoons butter
• 3 tablespoons flour
• 4 cups vegetable broth
• 2 cups milk
• 1 teaspoon fresh thyme
• Salt and pepper

Directions:

1. Carefully cut corn off of each ear.
2. Chop all the vegetables into small, bite-size pieces.
3. In a large pot, over medium heat, melt the butter. Add the onion and sauté for one minute.
4. Add the flour and mix together.
5. Add the broth, corn, potato, and carrot; bring to a boil.
6. Lower the heat to medium and simmer for 15 minutes.
7. Add the zucchini, spinach, and milk, and simmer for an additional 5-10 minutes.
8. Season with salt, pepper, and thyme.

how to serve Summer Vegetable Chowder

Serve the chowder hot in bowls. You can top it with a sprinkle of fresh herbs or a drizzle of olive oil for extra flavor. It goes well with crusty bread or a simple green salad. Enjoy it on a warm summer day or whenever you crave a fresh, veggie-packed meal!

how to store Summer Vegetable Chowder

To store leftover chowder, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 2-3 months. When reheating, add a little water or broth to loosen it up if it gets too thick.

tips to make Summer Vegetable Chowder

• Use fresh, seasonal vegetables for the best flavor.
• If you like it spicier, consider adding a pinch of red pepper flakes.
• For a creamier texture, blend part of the chowder with an immersion blender before adding the remaining ingredients.

variation

You can easily adapt this recipe by adding different vegetables, such as bell peppers, green beans, or peas. Feel free to mix and match to use what you have on hand!

FAQs

Q: Can I use frozen vegetables?
A: Yes, frozen vegetables can be used, but fresh veggies will give you the best taste and texture.

Q: Is this recipe vegan?
A: You can make it vegan by using plant-based butter and milk, as well as ensuring your vegetable broth is vegan.

Q: Can I make this chowder ahead of time?
A: Absolutely! It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.

Summer Vegetable Chowder

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and healthy chowder made with fresh vegetables in a creamy base, perfect for warm weather.

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Ingredients

Scale 1x2x3x

• 4 ears corn
• 1 yellow potato
• 1 large carrot
• 1 medium zucchini (or 2 small zucchinis)
• 2 cups spinach (chopped)
• 1/2 yellow onion (finely chopped)
• 3 tablespoons butter
• 3 tablespoons flour
• 4 cups vegetable broth
• 2 cups milk
• 1 teaspoon fresh thyme
• Salt and pepper to taste

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Instructions

1. Carefully cut corn off of each ear.
2. Chop all the vegetables into small, bite-size pieces.
3. In a large pot, over medium heat, melt the butter. Add the onion and sauté for one minute.
4. Add the flour and mix together.
5. Add the broth, corn, potato, and carrot; bring to a boil.
6. Lower the heat to medium and simmer for 15 minutes.
7. Add the zucchini, spinach, and milk, and simmer for an additional 5-10 minutes.
8. Season with salt, pepper, and thyme.

Notes

Serve hot, topped with fresh herbs or olive oil, and pairs well with crusty bread or salad. Leftovers can be refrigerated for up to 3 days or frozen for 2-3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 15mg

Keywords: chowder, summer recipe, vegetable soup, healthy, seasonal vegetables