Winter Vegetable Chowder Recipe

Name: Winter Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium leeks (3 lbs); 2 tablespoons olive oil; 4 medium stalks celery, chopped; 3 medium parsnips, chopped; 2 medium red potatoes, cut into 1/2-inch pieces; 2 cups butternut squash, cut into 1/2-inch pieces; 3 ¼ cups vegetable broth; 4 cups water; ½ teaspoon chopped fresh thyme leaves, plus thyme sprig (to garnish); 1 teaspoon salt; ¼ teaspoon pepper; 1 cup half-and-half or 1 cup light cream

Servings: persons

6 medium leeks (3 lbs)
2 tablespoons olive oil
4 medium stalks celery, chopped
3 medium parsnips, chopped
2 medium red potatoes, cut into 1/2-inch pieces
2 cups butternut squash, cut into 1/2-inch pieces
3 ¼ cups vegetable broth
4 cups water
½ teaspoon chopped fresh thyme leaves, plus thyme sprig (to garnish)
1 teaspoon salt
¼ teaspoon pepper
1 cup half-and-half or 1 cup light cream

1
["Cut off roots and trim dark-green tops from leeks.", "Discard any tough outer leaves.", "Cut each leek lengthwise in half then crosswise into 1/2""-wide slices.", "Rinse leeks in large bowl of cold water.", "Swish to remove sand.", "With hands, transfer rinsed leeks to colander, leavving sand in bottom of bowl.", "Repeat rinsing and draining sereral times, until all sand is removed.", "Drain well.", "In a 6 qt saucepot, heat olive oil on medium-high heat until hot.", "Add leeks, celery, and parsnips, and cook 10 to 12 minutes, or until all vegetables are tender, stirring occasionally.", "Add potatoes, squash, broth, water, thyme, salt and pepper; heat to boiling over medium-high heat.", "Cover saucepan, then reduce heat to medium-low and simmer for about 10 minutes or until the vegetables are tender.", "Stir in half and half and hat through, about 13 minutes.", "Spoon into tureen and garnish with the sprig."]

1141

kcal

Calories

121

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 6 medium leeks (3 lbs), 2 tablespoons olive oil, 4 medium stalks celery, chopped, 3 medium parsnips, chopped, and more.

Yes, Winter 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!

Winter Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions