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A white bowl filled with creamy vegetable soup containing broccoli, carrots, and potatoes, with a spoon resting inside.
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Creamy Vegetable Chowder Bowl

This creamy vegetable chowder is rich, comforting, and full of real flavor from a simple mix of vegetables. It has the classic chowder feel without being heavy or relying on shortcuts. It’s an easy, satisfying bowl that works for weeknights or cozy weekends.
Course Soup
Cuisine American, International
Keyword chowder, chowder recipe, clam, clam chowder, clam chowder recipe, corn chowder, dice, new england clam chowder, parsley, seafood chowder, simmer
Prep Time 15 minutes
Cook Time 22 minutes
Servings 6 Servings
Calories 249kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1¼ Cups Broccoli Florets
  • ½ Cup Onion grated
  • 1 Cup Red Carrots diced
  • 1 Cup Yellow Carrots diced
  • 2 Pieces Celery Ribs diced
  • 1 Cup Vegetable Broth
  • ½ Cup Water
  • 6 Tablespoons Butter cubed
  • ¼ Cup Coconut Flour
  • 2 Cups Whole Milk
  • ½ teaspoon Salt
  • ⅛ teaspoon Pepper
  • ½ Cup Cheddar Cheese shredded
US Customary - Metric

Instructions

  • Set out all chopped vegetables, broth, water, coconut flour, milk, butter, and shredded cheddar. Make sure the broccoli, onion, carrots, and celery are evenly cut for even cooking.
  • Add broccoli, onion, carrots, celery, broth, and water to a Dutch oven over medium heat. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until vegetables soften.
  • Melt butter in a saucepan over medium heat, whisk in coconut flour, then slowly add milk while whisking. Cook until smooth and thickened, seasoning with salt and pepper.
  • Stir the thickened sauce into the vegetables, lower heat, and simmer 10 minutes. Add shredded cheddar, stir until melted, adjust seasoning, and serve.

Notes

  • Dice your vegetables evenly so the chowder cooks at the same rate and stays smooth. Uneven cuts cause some pieces to turn mushy while others stay too firm.
  • Simmer low and slow to build flavor without scorching the pot. Rushing the cook time leaves the chowder thin and flat.
  • Use whole milk or a thicker base if you want a richer bowl. Thinner liquids make the chowder watery instead of creamy.
  • Add fresh parsley at the end to brighten the flavor. Cooking it too early dulls both the taste and the color.

Nutrition

Serving: 1.5Cups | Calories: 249kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 412mg | Potassium: 365mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4260IU | Vitamin C: 23mg | Calcium: 198mg | Iron: 1mg