Creamy Spring Vegetable Chowder

Spring has sprung, and with it comes a bounty of fresh veggies! This creamy chowder celebrates the season’s best, blending tender carrots, celery, and potatoes with a vibrant mix of green beans, peas, and more.

Rich heavy cream and a pinch of thyme bring it all together in a comforting, dreamy soup.

Ready Time

45 mins

Yields

7 servings

Ingredients

2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 cloves garlic, minced
1 large red bell pepper, diced
2 cups mixed spring vegetables (such as green beans, peas, and carrots)
1 large Yukon gold potato, peeled and diced
1 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh chopped chives or scallions, for garnish

Instructions

Melt the butter in a large pot over medium heat.

Add the diced onion, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced red bell pepper and cook for 2 minutes, until tender.

Add the mixed spring vegetables, diced potato, flour, and thyme.

Cook for 1-2 minutes, stirring constantly.

Gradually add the broth and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

Use an immersion blender to puree the soup until smooth.

Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.

Stir in the heavy cream and season with salt and pepper to taste.

Serve hot, garnished with chopped chives or scallions.

Notes

Use high-quality, fresh vegetables to get the best flavor out of this chowder. You can customize the mixed spring vegetables to your liking, but try to include a variety of colors to make the soup visually appealing.

If using an immersion blender, be careful not to splash the hot soup.

For a lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half or whole milk. If you’re planning to serve the chowder at a later time, wait to add the heavy cream until reheating, as it can separate and lose its creaminess when refrigerated or frozen.

You can also add some diced ham or bacon to make the chowder more substantial.

Chopped fresh herbs like parsley or dill can be used as a garnish instead of chives or scallions.