Midsummer Vegetable Chowder Recipe

Name: Midsummer Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 medium onions, finely chopped; 4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick; 4 medium red potatoes or 4 medium yellow potatoes, peeled and diced; 2 medium zucchini, cut in half lengthwise, and sliced; 1 medium yellow squash, cut in half lengthwise and sliced; 2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned); 4 cups defatted chicken broth or 4 cups vegetable broth; salt; fresh ground black pepper; 2 cups cooked small white beans (Great Northern, cannellini, navy, canned or drained ok); 4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram); 2 tablespoons freshly grated parmigiano-reggiano cheese

Servings: persons

2 teaspoons olive oil
2 medium onions, finely chopped
4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick
4 medium red potatoes or 4 medium yellow potatoes, peeled and diced
2 medium zucchini, cut in half lengthwise, and sliced
1 medium yellow squash, cut in half lengthwise and sliced
2 lbs ripe tomatoes, peeled, seeded, and chopped, with their juices (or 3 c. canned)
4 cups defatted chicken broth or 4 cups vegetable broth
salt
fresh ground black pepper
2 cups cooked small white beans (Great Northern, cannellini, navy, canned or drained ok)
4 tablespoons chopped fresh herbs (such as parsley, basil, marjoram)
2 tablespoons freshly grated parmigiano-reggiano cheese

1
Heat the oil in a heavy 6-quart saucepan over med-high heat.
2
Add the onions and carrots and cook, stirring, until the onion begins to soften, 2-3 minutes.
3
Stir in the potatoes, zucchini, yellow squash, and tomatoes.
4
Add the broth, season with salt and pepper to taste, and cover the saucepan.
5
Increase heat to high and bring to a boil.
6
Decrease heat to low and simmer until the potatoes are tender, about 20 minutes.
7
Add the beans and cook, stirring occasionally, about 10 minutes longer to heat through.
8
Stir in the herbs.
9
Garnish each serving with the cheese.

773

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 medium onions, finely chopped, 4 medium carrots, cut in half lengthwise and sliced 1/2 inch thick, 4 medium red potatoes or 4 medium yellow potatoes, peeled and diced, and more.

Yes, Midsummer 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!

Midsummer Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions