Pasta Vegetable Chowder

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Servings: 4 Difficulty: Intermediate
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Creamy, comforting soup loaded with tender pasta and garden-fresh vegetables
Pasta Vegetable Chowder recipe image

This hearty Pasta Vegetable Chowder is a warm, comforting bowl of goodness that comes together in under 40 minutes. The creamy low-fat milk base is thickened slightly with cornstarch for a rich texture without the heaviness. Frozen mixed vegetables provide a convenient burst of color and nutrition, while small pasta shapes soak up the savory broth. Seasoned simply with thyme and paprika, this dish offers a gentle, home-style flavor profile that appeals to both children and adults. It’s the perfect weeknight dinner when you need something quick, satisfying, and easy to clean up after. Serve with crusty bread for a complete meal.

Pasta Vegetable Chowder recipe image
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Pasta Vegetable Chowder

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 154.2

Description

This hearty Pasta Vegetable Chowder is a warm, comforting bowl of goodness that comes together in under 40 minutes. The creamy low-fat milk base is thickened slightly with cornstarch for a rich texture without the heaviness. Frozen mixed vegetables provide a convenient burst of color and nutrition, while small pasta shapes soak up the savory broth. Seasoned simply with thyme and paprika, this dish offers a gentle, home-style flavor profile that appeals to both children and adults. It&# 226;ÂÂs the perfect weeknight dinner when you need something quick, satisfying, and easy to clean up after. Serve with crusty bread for a complete meal.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add the small pasta shape and cook until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
  2. In a 2-quart saucepan, combine 2 1/2 cups of low-fat milk, the frozen mixed vegetables, drained pasta, dried thyme, and paprika.
  3. Place the saucepan over medium heat and cook, stirring occasionally, until bubbles begin to form around the edges of the milk.
  4. In a small bowl, whisk together the remaining 1/2 cup of milk and the cornstarch until the cornstarch is fully dissolved and smooth.
  5. Slowly stir the cornstarch mixture into the hot soup in the saucepan. Continue to cook, stirring constantly, until the soup thickens slightly and comes to a gentle simmer.
  6. Add the drained clams to the soup. Simmer gently for about 3 minutes to heat through.
  7. Taste the soup and season with salt and ground pepper as needed. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.2kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.4g7%
Cholesterol 3.6mg2%
Sodium 72.6mg4%
Total Carbohydrate 24.0g8%
Dietary Fiber 1.1g5%
Sugars 9.3g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, chowder, vegetable, cream, quick, easy, dinner, comfort food, thyme, paprika, vegetarian, one-pot, family-friendly, budget-friendly, winter, lunch
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