Chowder is a type of creamy and rich soup usually with chunks of ingredients. It was originally said to be thickened using crackers but I’ve not really seen a recipe that does that. The most original of chowders is probably the clam chowder – the historical background and the step-by-step guide recipe can be found on Serious Eats (I’m bookmarking the recipe to try one day!)
The chowder has evolved into many versions and the version that I’m sharing today is the vegetable version. I used to dislike chowders because of the strong milky taste but this version is quite light as it uses stock instead of milk as the soup base, and I can finish one big bowl by myself!
This wholesome and hearty soup contains soft and almost melt-in-the-mouth potatoes and carrots, chewy mushrooms and crunchy corn – a tasty medley of textures. There is also no complicated steps involved, just a little sautéing, then it’s basically a dump-everything-together one-pot dish.
Here’s how to make it!
Step-by-step photos | |
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| 1) Sauté onion in butter until translucent and soft. | 2) Add in flour and mix into a paste. |
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| 3) Gradually stir in the stock. | 4) Add in the vegetables and simmer till cooked. |
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| 5) Add in corn. | 6) Followed by cream. |
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| 7) And freshly grated Parmesan cheese. | 8) Stir well and voilà! Time to eat! |
Wholesome Creamy Vegetable Chowder
INGREDIENTS
- 2 1/2 tablespoons butter, 20 grams
- 1 medium onion, peeled and diced
- 2 tablespoons flour
- 3 cups low-sodium vegetable stock
- 2 medium starchy potatoes, peeled and diced (I used Russet)
- 1 carrot, peeled and diced
- 200 grams mushrooms, sliced
- 2 bay leaves
- 1 cup corn kernels, about 200 to 250 grams
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
INSTRUCTIONS
- Melt butter in a large pot over medium-low heat. Add in the diced onion and sauté for 3 to 5 minutes until onion is soft and translucent, stirring frequently.
- Turn the heat down to low and add in the flour, stirring constantly for 2 to 3 minutes to form a paste and to cook off the floury taste. Add in the vegetable stock gradually, stirring all the time to prevent lumps from forming.
- Once all the stock has been added, turn up the heat and add in potatoes, carrot, mushrooms and bay leaves. Cover and bring to a boil. Turn the heat down to a simmer and simmer for 30 minutes until the vegetables are cooked, stirring occasionally.
- Remove the bay leaves and add in corn, cream and Parmesan. Bring to a simmer, season with salt and freshly ground black pepper and serve (if only I have some crusty bread!)
NOTES
- I didn’t use store-bought vegetable stock. Nowadays when I make my Potato-Carrot Mash, I will reserve the water used to boil the potatoes and carrots and use it in other soups (this was actually what I did for my Prawn Bisque). I find store-bought stocks tend to be too salty, so I will recommend using 1/2 stock and 1/2 water. The vegetables you have added in will release plenty of delicious sweet flavours into the soup, so don’t worry about the soup tasting bland.
- You can use chicken stock instead of vegetable stock if you prefer.
Chaya says
I was looking through your soup recipes and this one caught my eye. I love creamy soups and we adore lots of veggies. This must be a winner.
Jasline N. says
Hi Chaya! This is indeed a very comforting soup for a cold day, I’m glad you like it!
Raymund says
My favourite soups are the chowder types, so creamy and hearty. Perfect with any crusty bread.
Jasline N. says
Hi Raymund, yes if only I have a loaf of crusty bread at that time, it’d be even more perfect. Thank you for stopping by!
Zoe says
Yes, Jasline. Although it is a little sunny, it is still cold and windy here in Melbourne. A nice and comfy soup is what we need now… Yours look really yummy! 😀
Zoe
Jasline N. says
Hi Zoe, how I wish I can go over and enjoy the cooling weather in Melbourne! Thank you for the compliment!
mui mui says
Hi Jasline,
I am drooling looking at your comfort chowder.
Wish I can have a sip now 😀
mui
Jasline N. says
Hi Mui, I’ll cook a pot, waiting for you to come over (;
Jozelyn Ng says
This is really good during cold weather!
Jasline N. says
Hi Jozelyn, this definitely is!
kitchen flavours says
Looks delicious, Jasline!
I would finish this on a hot day too, and two bowls on a rainy day! 🙂
Jasline N. says
Thank you Joyce! Woah then I’ll need to cook a huge pot of soup for you!
Bam's Kitchen says
I have a terrible summer cold at the moment and this soup sound so comforting. Great idea to save the vegetable broth when cooking other veggies. I love your new blog layout.
Jasline N. says
Oh Bobbi, I hope you get well soon!! Wish I can deliver a bowl of this to you ): Take lots of care!
yummychunklet says
Looks great!
Jasline N. says
Thank you!
une aiguille dans l potage says
Looks delicious !
Jasline N. says
Thank you! (:
Luv Sweet and Savory says
Yum yum … delicious creamy veggie chowder soup! A bowl of hot creamy soup tasted best on cool rainy days indeed! Enjoy ^-^!
Jasline N. says
Hi Karen, thank you! It’s perfect for cold days (: