This Potato-Vegetable Chowder is the ultimate comfort food for chilly evenings, offering a robust yet wholesome dining experience. The dish features a generous amount of diced red potatoes that soften perfectly in the simmering broth, providing a satisfying texture and earthy flavor. A colorful mix of carrots, green beans, zucchini, and leeks adds freshness and nutritional value, while a bundle of fresh herbs infuses the soup with aromatic notes. This versatile recipe is naturally vegan and vegetarian, making it an inclusive option for family gatherings or weeknight dinners. It’s simple to prepare with pantry staples, allowing you to customize the vegetables based on whatâÂÂs in season. Serve it hot with crusty bread for a complete, nourishing meal that warms both body and soul.
Potato-Vegetable Chowder
Description
This Potato-Vegetable Chowder is the ultimate comfort food for chilly evenings, offering a robust yet wholesome dining experience. The dish features a generous amount of diced red potatoes that soften perfectly in the simmering broth, providing a satisfying texture and earthy flavor. A colorful mix of carrots, green beans, zucchini, and leeks adds freshness and nutritional value, while a bundle of fresh herbs infuses the soup with aromatic notes. This versatile recipe is naturally vegan and vegetarian, making it an inclusive option for family gatherings or weeknight dinners. It&# 226;ÂÂs simple to prepare with pantry staples, allowing you to customize the vegetables based on whatâÂÂs in season. Serve it hot with crusty bread for a complete, nourishing meal that warms both body and soul.Ingredients
Directions
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Peel and dice 2 cups of red potatoes into half-inch cubes.
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Chop 1 cup of carrots, 1 cup of green beans, and 1 cup of onions finely.
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Thinly slice 1 cup of zucchini or yellow squash.
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Chop 1 leek, washing thoroughly to remove dirt from the layers.
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Peel and cut 1 cup of tomatoes into small pieces.
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In a large deep pot or soup kettle, combine 4 cups of vegetable broth (or water) and bring to a boil over high heat.
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Add the diced potatoes, carrots, onions, leeks, and a bundle of fresh herbs (tied with kitchen twine or in a cheesecloth bag) to the boiling liquid.
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Reduce the heat to medium-low to maintain a gentle simmer, partially covering the pot.
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Cook for about 10 minutes, then add the green beans, zucchini, and tomatoes.
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Continue to simmer for another 15-20 minutes, or until all vegetables are tender but not mushy.
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Remove the herb bundle and discard.
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Season with 2 teaspoons of salt and additional black pepper to taste.
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Ladle the hot chowder into bowls and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2652.0kcal
- % Daily Value *
- Total Fat 300.0g462%
- Saturated Fat 45.0g225%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gather fresh herbs like parsley and basil before starting. Tie them together with kitchen twine or place them in a cheesecloth bag to make removal easy.
Serve with crusty whole wheat bread for a complete meal.
If using water instead of broth, ensure you season adequately with salt and perhaps add a bay leaf for extra depth of flavor.
