Description
A comforting and creamy Summer Vegetable Chowder packed with fresh corn, potatoes, carrots, zucchini, and spinach. This easy stovetop recipe combines sautéed onions and a buttery flour roux with vegetable broth and milk to create a rich, flavorful soup perfect for warm-weather meals.
Ingredients
Vegetables
- 4 ears corn
- 1 yellow potato
- 1 large carrot
- 1 medium zucchini (or 2 small zucchinis)
- 2 cups spinach, chopped
- 1/2 yellow onion, finely chopped
For the Chowder Base
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups vegetable broth
- 2 cups milk
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Carefully cut the corn kernels off each ear. Chop the yellow potato, carrot, and zucchini into small, bite-sized pieces. Finely chop the yellow onion and chop the spinach.
- Sauté onion and form roux: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for about one minute until fragrant and slightly translucent. Stir in the flour to combine, cooking for an additional minute to form a roux which will thicken the chowder.
- Cook vegetables in broth: Pour in the vegetable broth and add the corn kernels, chopped potato, and carrot. Raise the heat and bring the mixture to a boil. Then reduce heat to medium and let it simmer gently for 15 minutes, allowing the vegetables to soften.
- Add zucchini, spinach, and milk: Stir in the chopped zucchini, spinach, and milk. Simmer the chowder for another 5 to 10 minutes until all vegetables are tender and the chowder has thickened slightly.
- Season and serve: Add fresh thyme, salt, and pepper to taste. Stir well, then remove from heat. Serve hot and enjoy your creamy summer vegetable chowder.
Notes
- For a vegan version, substitute butter with plant-based margarine and use non-dairy milk.
- To make it gluten-free, use gluten-free flour or cornstarch as the thickening agent.
- You can add fresh herbs like parsley or chives for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
