Best 14 Rich Vegetable Chowder Recipes

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For hearty and nutritious meal, a rich vegetable chowder is an absolute delight, bursting with the goodness of fresh vegetables in a savory broth. Whether you're looking for a comforting dish to warm up on a chilly day or simply seeking a healthy and flavorful meal, this article will guide you through the process of creating an exceptional vegetable chowder. With a variety of vegetables, a variety of herbs, and your choice of broth or milk, you can customize this versatile dish to suit your taste preferences. From selecting the freshest ingredients to mastering the perfect balance of flavors, this comprehensive article will provide you with everything you need to know to craft a truly unforgettable vegetable chowder.

Let's cook with our recipes!

VEGETABLE CHOWDER



Vegetable Chowder image

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Provided by TALL MOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 7

Number Of Ingredients 15

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

Steps:

  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  • Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  • Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g

CREAMY VEGETABLE CHOWDER



Creamy Vegetable Chowder image

This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way. -Suzanna VandeBrake, Peyton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

3/4 pound sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 cartons (32 ounces each) chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 cup half-and-half cream
1/2 cup minced fresh parsley

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant., Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce., Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.

Nutrition Facts : Calories 205 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 956mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

RICH VEGETABLE CHOWDER



Rich Vegetable Chowder image

This is very rich and easily doubled.

Provided by Sherrbie

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 3

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup chicken broth
1 cup cubed potato
½ cup chopped carrot
¼ cup sliced green onions
1 cup half-and-half
¾ cup frozen corn, thawed

Steps:

  • Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
  • Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 27.9 g, Cholesterol 50.2 mg, Fat 17.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 205.8 mg, Sugar 3.2 g

CHUNKY VEGETABLE CHOWDER



Chunky Vegetable Chowder image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
8 medium green onions, sliced (1/2 cup)
3 cups water
3/4 pound new potatoes, cut into 1-inch pieces (2 1/2 cups)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 cup nonfat half-and-half
1/8 teaspoon pepper
2 cans (14.75 ounces each) cream-style corn

Steps:

  • Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
  • Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
  • Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 2 g

SPRING VEGETABLE CHOWDER RECIPE BY TASTY



Spring Vegetable Chowder Recipe by Tasty image

Here's what you need: olive oil, riced cauliflower, leek, garlic, kosher salt, vegetable stock, non-dairy milk, asparagus, english pea, lemon, fresh basil, medium red potato, cold water, fresh lemon juice, freshly ground black pepper

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

¼ cup olive oil, divided, plus more for drizzling
20 oz riced cauliflower
5 oz leek, tough green ends removed, cut into half moons and rinsed
5 cloves garlic, smashed
1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
4 cups vegetable stock
2 cups non-dairy milk, plus more to taste, divided
10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
6 oz english pea, frozen
1 lemon, zest
¼ cup fresh basil, plus more for garnish
1 ½ lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes
cold water
2 tablespoons fresh lemon juice
freshly ground black pepper, for garnish

Steps:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
  • Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
  • Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
  • Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
  • Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
  • Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
  • Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 63 grams, Fat 51 grams, Fiber 6 grams, Protein 6 grams, Sugar 15 grams

RICH SEAFOOD CHOWDER



Rich Seafood Chowder image

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 32

Number Of Ingredients 14

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

CHUNKY VEGGIE CHOWDER



Chunky Veggie Chowder image

"We enjoy this colorful chowder year-round," writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

2 medium onions, finely chopped
2 garlic cloves, minced
2 tablespoons butter
3 medium carrots, chopped
2 celery ribs, sliced
2 medium potatoes, cubed
1 small zucchini, cubed
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/4 cup minced fresh parsley
3/4 teaspoon dried thyme
1 cup frozen peas
1 cup frozen corn
1/4 cup all-purpose flour
3 cups milk
Salt and pepper to taste

Steps:

  • In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn. , In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.

HEARTY VEGETABLE CHOWDER



Hearty Vegetable Chowder image

This sounds heavenly for a cold winter night. Its still hot where I live but I plan to make it this Fall/Winter. Its from Family Circle.

Provided by jovigirl

Categories     Chowders

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

3 carrots, finely chopped
2 onions, chopped
2 tablespoons butter
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 yukon gold potatoes, peeled and diced
6 cups corn kernels
2 cups half-and-half
3 tablespoons cornstarch
3 tablespoons sherry wine
1 1/2 teaspoons salt
chopped chives (to garnish)

Steps:

  • Saute carrots and onions in butter.
  • Add chicken broth, thyme and sage.
  • Bring to a boil; add potatoes, corn and half-and-half.
  • Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
  • Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
  • Add salt.
  • Garnish with chives.

Nutrition Facts : Calories 317.2, Fat 11.6, SaturatedFat 6.5, Cholesterol 30, Sodium 886.2, Carbohydrate 44, Fiber 4.7, Sugar 3.2, Protein 9.1

CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000.

Provided by Bev I Am

Categories     Chowders

Time 45m

Yield 10 Cups

Number Of Ingredients 16

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
celery leaves

Steps:

  • BRING first 6 ingredients to a boil in a Dutch oven.
  • Cover, reduce heat, and simmer 20 minutes or until potato is tender.
  • Stir in corn; remove from heat.
  • MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
  • Cook, stirring constantly, 1 minute.
  • STIR in milk and next 5 ingredients.
  • Cook, stirring constantly, until cheese melts.
  • Gradually stir cheese mixture into vegetable mixture.
  • COOK over medium heat, stirring constantly, until soup is thoroughly heated.
  • Garnish, if desired, and serve immediately.
  • Makes: 2 quarts.

VEGETABLE CHOWDER



Vegetable Chowder image

This is one of my favorite winter time soups! Really comforting on a cold day! Very easy to make and everyone I know seems to love it. This re-heats well but it never lasts longer than a day at my house!

Provided by Theresa P

Categories     Chowders

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups diced peeled potatoes (1-inch dice)
2 1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrot
2 cups diced celery
4 teaspoons chicken bouillon
3 cups water
3/4 cup butter
4 cups milk
1 cup cooked diced ham (1-inch cubes)
1 cup shredded cheddar cheese
3/4 cup flour

Steps:

  • In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
  • Simmer 20 minutes or until vegetables are tender.
  • In a large saucepan melt butter.
  • Stir in flour and cook for 2-3 minutes until nice and bubbly.
  • Whisk in milk; bring to a boil.
  • Add this to the vegetable-water mixture in soup kettle.
  • Bring all to a simmer and add ham and shredded cheese.
  • Bring to a simmer again and cook until cheese is melted and all is heated through.
  • Serve and ENJOY!

EASY CHEESY VEGETABLE CHOWDER



Easy Cheesy Vegetable Chowder image

Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.

Provided by Belinda Duke

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups milk
1 (10.5 ounce) can chicken broth
2 cubes chicken bouillon
2 cups frozen mixed vegetables, thawed
1 (8 ounce) package process cheese food (such as Velveeta®), cut into small cubes
¼ teaspoon hot pepper sauce
¼ teaspoon ground white pepper

Steps:

  • Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
  • Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
  • Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g

GARDEN CHOWDER



Garden Chowder image

This is a very thick, rich, and hearty vegetable soup originally seen on the Passionate Homemaking blog.

Provided by Nourished Homestead

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 green pepper, chopped
1/2 cup onion, chopped
1/4 cup butter
1 cup potato, diced
1 cup celery, diced
1 cup cauliflower, diced
1 cup carrot, diced
1 cup broccoli, diced
3 cups broth
1 teaspoon salt
3 garlic cloves
1/4 teaspoon pepper
1/2 cup flour
2 cups milk
1 tablespoon parsley
1/8 teaspoon paprika
1/8 teaspoon coriander
1 teaspoon ground mustard
2 cups cheddar cheese, chredded

Steps:

  • In a stock pot, saute green pepper and onion in butter until tender.
  • Add vegetables, broth, salt, and pepper and bring to a boil.
  • Reduce heat, cover and simmer 20 minutes.
  • Combine flour and milk and stir slowly into soup.
  • Allow to thicken at a low temperature.
  • Add spices, and stir in cheddar until melted.
  • Serve immediately or allow to cool and store in the freezer for OAMC.

GARDEN VEGETABLE CHOWDER



Garden Vegetable Chowder image

This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 12

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups whole milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

Steps:

  • In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.

Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

Tips:

  • Use fresh, high-quality vegetables. This will make a big difference in the flavor of your chowder. Try to use organic vegetables whenever possible.
  • Don't be afraid to experiment with different vegetables. You can use any type of vegetable you like in chowder, so feel free to get creative. Some good options include carrots, celery, potatoes, corn, peas, and broccoli.
  • Sauté the vegetables before adding them to the chowder. This will help to bring out their flavor and make them more tender.
  • Use a good quality vegetable broth. This will also make a big difference in the flavor of your chowder. You can either make your own vegetable broth or use a store-bought brand.
  • Add some herbs and spices to taste. Common herbs and spices used in chowder include thyme, rosemary, bay leaves, and black pepper. You can also add a pinch of cayenne pepper for a little bit of heat.
  • Let the chowder simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
  • Serve the chowder hot with a side of crusty bread or crackers. You can also garnish the chowder with fresh herbs or grated Parmesan cheese.

Conclusion:

Vegetable chowder is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a vegetable chowder that is sure to impress your family and friends. So next time you are looking for a comforting and satisfying meal, give vegetable chowder a try.

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