Garden Vegetable Chowder Recipe

Name: Garden Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 16-ounce package frozen corn kernels; 2 small red-skinned sweet potatoes (yams), peeled, diced; 3 celery stalks, diced; 2 small zucchini, diced; 1 large carrot, diced; 1 small onion, diced; 2 teaspoons dried thyme; 4 bay leaves; 6 cups canned low-salt chicken broth; 4 cups packed fresh spinach leaves (about 5 ounces)

Servings: persons

2 tablespoons unsalted butter
1 16-ounce package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled, diced
3 celery stalks, diced
2 small zucchini, diced
1 large carrot, diced
1 small onion, diced
2 teaspoons dried thyme
4 bay leaves
6 cups canned low-salt chicken broth
4 cups packed fresh spinach leaves (about 5 ounces)

1
Melt butter in heavy large Dutch oven over medium-high heat.
2
Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves.
3
Saute until vegetables are light brown, about 10 minutes.
4
Add broth and bring to boil.
5
Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
6
Remove bay leaves from soup.
7
Puree 2 1/2 cups soup with vegetables in blender until smooth.
8
Return puree to remaining soup.
9
Add spinach and simmer until wilted, about 10 minutes.
10
Season to taste with salt and pepper.

734

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 16-ounce package frozen corn kernels, 2 small red-skinned sweet potatoes (yams), peeled, diced, 3 celery stalks, diced, and more.

Yes, Garden Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions