Name: Spring Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 2 medium potatoes, peeled and diced; 1 bunch asparagus, chopped; 1 cup peas (fresh or frozen); 1 cup corn kernels; 4 cups vegetable broth; 1 cup milk or cream; 2 tbsp fresh parsley or 1 tsp thyme; Salt to taste; Black pepper to taste

I like making this spring vegetable chowder when I want something warm yet fresh and full of seasonal flavor. It’s a comforting soup packed with tender vegetables and a creamy broth that still feels light and vibrant.

Why You’ll Love This Recipe

I enjoy how this chowder balances richness with freshness. The variety of vegetables gives it great texture, while the creamy base makes it satisfying without being too heavy. I also appreciate how flexible it is, allowing me to use whatever spring vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients nd measurements in the recipe card below.)

olive oil or butter
onion
garlic
carrots
celery
potatoes
asparagus
peas
corn
vegetable broth
milk or cream
fresh herbs (such as parsley or thyme)
salt
black pepper

Directions

I start by heating olive oil or butter in a large pot. Then I sauté chopped onion, garlic, carrots, and celery until they soften and become fragrant.

Next, I add diced potatoes and pour in the vegetable broth. I bring everything to a simmer and cook until the potatoes are tender.

I add asparagus, peas, and corn, letting them cook for a few more minutes until just tender.

Then I stir in milk or cream to create a smooth, creamy texture. I let it warm through without boiling.

I finish by adding fresh herbs, salt, and pepper, adjusting the seasoning to taste before serving.

Servings and timing

I usually get about 4–6 servings from this recipe.
Preparation takes around 15 minutes, cooking about 25–30 minutes, making the total time approximately 40–45 minutes.

Variations

I sometimes blend part of the soup for a thicker texture. When I want extra protein, I add cooked chicken or beans. I also like using coconut milk instead of cream for a dairy-free version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stove, adding a splash of broth or milk if needed to adjust the consistency.

FAQs

Can I use frozen vegetables?

I often use frozen vegetables when fresh ones aren’t available, and they work well.

How do I make it thicker?

I mash some of the potatoes or blend a portion of the soup.

Can I make this dairy-free?

I use plant-based milk or coconut milk for a dairy-free option.

What herbs work best?

I like using parsley, thyme, or chives for fresh flavor.

Can I freeze this chowder?

I freeze it without the dairy and add the milk or cream after reheating.

Conclusion

I find this spring vegetable chowder to be a comforting yet fresh dish that’s perfect for transitional seasons. It’s easy to prepare, flexible with ingredients, and always a satisfying meal.