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–+ servings
Spring Vegetable Chowder

Spring Vegetable Chowder - A Fresh & Comforting Delight

This Spring Vegetable Chowder is a comforting blend of fresh ingredients and flavors, perfect for any season.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Butter Olive oil can be used for a dairy-free option.
  • 6 ounces Bacon Substitute turkey bacon or omit for vegetarian-friendly chowder.
  • 4 Green Onions Use the white parts; regular onions can work in a pinch.
  • 2 stalks Celery Feel free to skip if you're not a fan.
  • 4 cloves Garlic Garlic powder is a good alternative if you prefer mildness.
  • 1 Bay Leaf Can be omitted if unavailable.
For the Corn Goodness
  • 4 cups Corn Kernels Fresh, frozen, or canned options are all great!
  • 1 cup Creamed Corn Look for 'cream-style corn' in stores.
For the Hearty Texture
  • 2 medium Yukon Potatoes Substitute with other waxy potatoes for variety.
  • 1 medium Red Bell Pepper Green bell pepper works as a fine substitute.
For the Seasoning
  • 6 cups Chicken Stock Vegetable stock can make it vegetarian-friendly.
  • to taste Kosher Salt Essential for elevating flavors.
  • to taste Black Pepper Adjust to your preferred taste.
  • to taste Cayenne Pepper Introduce a warm kick; reduce or omit for milder flavors.
For the Creamy Finish
  • 1 cup Heavy Cream Substitute half-and-half for a lighter touch.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Spring Vegetable Chowder
  1. In a large stockpot, melt 4 tablespoons of butter over medium heat. Once melted, add 6 ounces of diced bacon and cook until crispy, about 5-7 minutes. Once done, remove the bacon and set it aside.
  2. Add the white parts of 4 chopped green onions, 2 diced celery stalks, 4 minced garlic cloves, and 1 bay leaf to the pot. Sauté for about 3 minutes until softened and aromatic.
  3. Introduce 4 cups of corn kernels and 2 diced Yukon potatoes to the pot. Pour in 6 cups of chicken stock, bringing to a gentle simmer over medium-high heat, then cover and cook for 15 minutes.
  4. Remove the bay leaf, stir in the reserved bacon, 1 cup of creamed corn, and 1 diced red bell pepper. Season with kosher salt, black pepper, and cayenne pepper, and let it simmer uncovered for another 8 minutes.
  5. Lastly, pour in 1 cup of heavy cream, mixing well until fully incorporated. Stir in the green parts of the chopped green onions and heat through for another 2-3 minutes without boiling.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For an unbeatable flavor, choose fresh corn when in season. Store leftovers in airtight containers for up to 4 days.

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