Winter Vegetable Chowder
A comforting winter vegetable chowder featuring tender potatoes, sweet corn, and sun-dried tomatoes blended into a creamy, flavorful soup. Perfect for chilly days, it offers a hearty and wholesome meal with a balance of savory and tangy notes, appealing to vegetarians and soup lovers alike.
Ingredients
- 1 cup sun-dried tomatoes, cut into 1/4-inch strips ⓘ
- 1 (14 1/2 oz.) can chicken or vegetable broth ⓘ
- 1/2 cup water ⓘ
- 1 pound potatoes, peeled and cut into 3/4-inch cubes ⓘ
- 1/2 cup sliced celery ⓘ
- 1 (7 to 8 oz.) can whole kernel corn, drained ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 cup 1% low-fat milk ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- salt ⓘ
- ground pepper ⓘ
Instructions
- In a small bowl, cover sun-dried tomatoes with boiling water; let stand for 5 minutes.
- In a large saucepan, over medium-high heat, bring chicken or vegetable broth and 1/2 cup water to a boil.
- Add potatoes; return to a boil.
- Cover and cook over low heat for 12 minutes, or until potatoes are tender.
- Using a slotted spoon, remove 1 cup of cooked potatoes and set aside.
- Transfer the contents of the saucepan to a blender; puree until smooth.
- Pour the blended mixture back into the saucepan.
- Add sliced celery, drained corn, sliced green onions, dried thyme, salt, and ground pepper to the soup.
- Stir in the low-fat milk and cooked potatoes.
- Heat through and serve warm.
Tips & Substitutions
For added depth of flavor, consider sautéing the celery in a bit of olive oil before adding it to the chowder. If you prefer a heartier soup, you can substitute diced carrots or parsnips for some of the potatoes. To enhance the richness, use whole milk or cream instead of low-fat milk. Adjust seasonings to taste, especially the salt, as broth can vary in saltiness.
Serving Suggestions
Serve the chowder warm, garnished with extra sliced green onions for a fresh touch. It pairs beautifully with crusty bread or a side salad, making it a perfect choice for a cozy winter meal. Consider a light, zesty salad like Ramen Noodle Cole Slaw to balance the richness of the chowder.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently to prevent sticking. If the chowder thickens, add a splash of water or additional broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Vegetable Chowder contains roughly 682 calories, with 15g protein, 118g carbohydrates, and 21g fat. It is an excellent source of vitamin C (115% of the Daily Value), iron (78% of the Daily Value), and dietary fiber (64% of the Daily Value). Note that it is relatively high in sodium, at 821mg per serving (36% 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 use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes; however, you will need to cook them down to concentrate their flavor. Sun-dried tomatoes add a unique depth, but fresh ones can work well if you adjust the seasoning accordingly.
Is it possible to make this chowder vegan?
Absolutely! Substitute the chicken or vegetable broth with a vegan broth and replace the milk with a plant-based alternative like almond or oat milk. Ensure that the sun-dried tomatoes are packed in oil without any animal products.
Can I freeze the chowder?
Yes, this chowder freezes well. Cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding a bit of liquid if necessary.
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).