Description
A hearty and creamy vegetable chowder filled with fresh vegetables and flavorful herbs.
Ingredients
Scale
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup corn kernels
- 1 cup diced bell pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until softened.
- Add potatoes, carrots, and celery, and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, until vegetables are tender.
- Add corn, bell pepper, thyme, salt, and pepper.
- Stir in milk and heat through.
- Serve hot.
Notes
- Feel free to add any other vegetables you like.
- Adjust the thickness by adding more or less milk.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Vegetable Chowder, Soup, Vegetarian