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Spring Vegetable Chowder

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A comforting yet fresh spring vegetable chowder made with tender seasonal vegetables in a light, creamy broth that’s both satisfying and vibrant.

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

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Sauté onion, garlic, carrots, and celery until softened and fragrant.
  3. Add diced potatoes and pour in vegetable broth. Bring to a simmer.
  4. Cook until potatoes are tender, about 15 minutes.
  5. Add asparagus, peas, and corn, and cook for another 5 minutes until just tender.
  6. Stir in milk or cream and heat gently without boiling.
  7. Add fresh herbs, salt, and black pepper, adjusting seasoning to taste.
  8. Serve warm.

Notes

  • Blend part of the soup for a thicker consistency.
  • Add cooked chicken or beans for extra protein.
  • Use coconut milk or plant-based milk for a dairy-free option.
  • Frozen vegetables can be used as a convenient alternative.
  • Adjust thickness with extra broth or milk when reheating.

Nutrition

Find it online: https://cookedbymaya.com/spring-vegetable-chowder/