Veg Chowder Soup Recipe Easy and Creamy Comfort Meal

There’s something incredibly comforting about a warm bowl of chowder, especially when it’s packed full of fresh vegetables. Our Veg Chowder Soup recipe is a delicious, hearty, and nourishing dish that perfectly blends creamy textures with vibrant veggie flavors.

Whether you’re looking to cozy up on a chilly evening or want a wholesome meal that’s both satisfying and healthy, this chowder is the answer. It’s easy to make, uses simple ingredients, and is bursting with nutrients.

This recipe offers a wonderful way to enjoy a variety of vegetables in one pot, making it ideal for family dinners or meal prepping during the week. Plus, it’s vegetarian-friendly and can be easily adapted to suit vegan and gluten-free diets.

Imagine tender potatoes, sweet corn, and colorful bell peppers swimming in a creamy broth enhanced by fresh herbs and spices — it’s comfort food done right!

Why You’ll Love This Recipe

This veg chowder soup recipe is a crowd-pleaser for many reasons. First, it’s incredibly versatile.

You can swap in your favorite vegetables or whatever you have on hand, making it a fantastic way to reduce food waste and get creative in the kitchen.

Secondly, it’s a one-pot meal, which means less cleanup and more time to relax. The creamy texture comes from a simple combination of potatoes and plant-based milk, so you don’t need any heavy cream or dairy.

It’s also packed with fiber and vitamins, making it a nutritious choice for any day of the week.

Finally, this chowder freezes beautifully — so you can make a big batch and enjoy it anytime. For more creative vegetable-based recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or oat)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (or gluten-free flour)
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Blender or immersion blender (optional, for creamier texture)

Instructions

1. Prepare your vegetables: Wash, peel, and dice the potatoes, carrots, celery, bell pepper, and corn if fresh. Mince the garlic and finely chop the onion.
2. Sauté the aromatics: Heat the olive oil in your soup pot over medium heat. Add the onion and garlic and cook until translucent and fragrant, about 3-5 minutes.
3. Add the vegetables: Stir in the carrots, celery, potatoes, bell pepper, and corn. Cook for an additional 5 minutes, stirring occasionally.
4. Season and thicken: Sprinkle the flour evenly over the vegetables and stir well to coat. This will help thicken the chowder. Cook for 2 minutes to remove the raw flour taste.
5. Add liquids and spices: Slowly pour in the vegetable broth while stirring to avoid lumps. Add the dried thyme, smoked paprika, salt, and black pepper. Bring the soup to a boil.
6. Simmer: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, or until the potatoes and carrots are tender.
7. Create creaminess: Stir in the plant-based milk. For a smoother texture, you can use an immersion blender to puree part of the soup, or transfer half to a blender and blend before returning to the pot.
8. Final seasoning: Taste and adjust salt and pepper as needed. Heat through for another 5 minutes, but do not boil once the milk is added.
9. Serve: Ladle the veg chowder into bowls and garnish with freshly chopped parsley. Enjoy warm!

Tips & Variations

“For a gluten-free version, simply swap the all-purpose flour for cornstarch or a gluten-free flour blend.”

Feel free to customize this chowder with your favorite vegetables. Sweet potatoes, zucchini, green beans, or peas all work wonderfully.

If you want a bit more protein, consider adding cooked white beans or lentils.

For an extra depth of flavor, you can sauté a small amount of smoked tofu or tempeh cubes with the aromatics. Another option is to add a splash of white wine when adding the broth for a subtle acidity.

Looking for another comforting soup? Try our Low Calorie Vegetable Soup Recipe for Healthy Eating or explore more slow cooker options with Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This veg chowder soup pairs beautifully with crusty bread or a fresh green salad for a balanced meal. For a heartier option, serve it alongside a warm grain bowl featuring quinoa or brown rice.

If you enjoy baking, try it with a slice of our Vegan Bread Machine Recipe for Soft, Delicious Loaves for a complete and satisfying meal.

For a fun twist, top your chowder with crispy fried onions or roasted pumpkin seeds to add texture and extra flavor.

Conclusion

This Veg Chowder Soup recipe is a wonderful way to incorporate more vegetables into your diet without sacrificing comfort or flavor. It’s simple enough for beginners yet flavorful enough to impress seasoned cooks.

Perfectly creamy and packed with wholesome ingredients, it’s a dish you can enjoy year-round.

Whether served as a light lunch or a warming dinner, this chowder proves that vegetarian cooking can be hearty and satisfying. Don’t forget to experiment with different vegetable combinations and spices to make it your own.

For more inspiration, check out other delicious recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the comforting Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

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