Vegetable Chowder
A hearty vegetable chowder packed with sweet corn, tender celery, and flavorful tomatoes. Creamy and comforting, it’s perfect for chilly days and suits both vegetarian and family dinners. The rich, savory broth is complemented by a smooth milk-thickened base, making it a satisfying and wholesome dish.
Ingredients
Instructions
- In a large soup pot, cook the corn, chopped celery, chopped green pepper, sliced onion, canned tomatoes, and water, covered, about 30 minutes until tender.
- In a medium saucepan, melt the margarine or olive oil and blend in the flour.
- Gradually add the low-fat milk and cook until thickened, stirring frequently.
- Add the thickened mixture to the soup pot.
- Stir well and serve.
Tips & Substitutions
For a creamier texture, consider blending a portion of the chowder before serving. You can substitute the low-fat milk with almond milk for a dairy-free version. If you're short on time, frozen corn and pre-chopped vegetables can be used to speed up the process. Adding a pinch of smoked paprika can enhance the flavor profile.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For a fun twist, try serving it in bread bowls or alongside a slice of Poor Man'S Pound Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally, until heated through. If it thickens too much, add a splash of water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Chowder contains roughly 566 calories, with 16g protein, 141g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (361% of the Daily Value), vitamin C (155% of the Daily Value), and protein (33% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1235mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder vegan?
Yes, you can easily make this chowder vegan by using plant-based margarine and substituting the low-fat milk with a non-dairy milk like almond or soy milk. Ensure that the canned tomatoes you choose are also free from any animal products.
What other vegetables can I add to this chowder?
You can customize your chowder by adding vegetables like diced potatoes, carrots, or peas. Leafy greens such as spinach or kale can also be added for extra nutrition. Just be sure to adjust the cooking time accordingly to ensure all vegetables become tender.
Can I freeze this vegetable chowder?
Yes, this chowder can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop, adding a little extra liquid if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).