Spring Vegetable Chowder

Name: Spring Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped spring vegetables (carrots, peas, asparagus, etc.); 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup milk or non-dairy milk; 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs (thyme, dill) for garnish

Highlighted under: Light Healthy Meals Ideas

I absolutely love making this Spring Vegetable Chowder during the vibrant months of spring. The combination of fresh vegetables not only brings out various vibrant colors in the bowl but also fills my kitchen with a fresh, inviting aroma. With each warm spoonful, you get to taste the essence of the season while nourishing your body. It’s a perfect dish for a light lunch or cozy dinner, bringing an element of comfort while celebrating the abundance of seasonal produce.

Created by

Sophie Adams

Last updated on 2026-02-01T16:25:35.714Z

When I first tried my hand at this chowder, I was blown away by how simple ingredients could come together to create something so flavorful. I experimented with various seasonal vegetables, and my favorite turnips added a delightful sweetness that perfectly balances the savory broth. This method of sautéing the vegetables first enhances their natural flavors and ensures a deliciously rich chowder.

One tip I always share is to use vegetable stock instead of water. It imparts an extra layer of taste that elevates this chowder. Plus, don’t be shy with the herbs; they bring freshness that’s truly paramount in this dish! Enjoy every creamy, comforting spoonful!

Why You'll Love This Recipe
Fresh, vibrant flavors that celebrate spring
Creamy texture that satisfies without being heavy
Quick and easy to make for any day of the week

Preparation Tips for Outstanding Chowder

To achieve the best texture in your chowder, it’s essential to cook your aromatics until they reach a translucent state, but don’t let them brown too much. This step lays a flavorful foundation for your dish. I like to keep my heat at medium; too high can scorch the garlic, resulting in a bitter taste. Keep an eye on them, stirring occasionally for even cooking, about five minutes should do the trick.

When choosing spring vegetables, go for a mix of colors and textures. Carrots add a natural sweetness, while asparagus brings a lovely earthiness. Use fresh peas if available, as frozen ones might alter the texture. If you can't find fresh, briefly blanch frozen peas before adding them to the chowder; this makes them vibrant without overcooking. Remember, the key is to add your vegetables in stages to maintain their defined shapes and flavors.

Achieving the Perfect Creaminess

The addition of milk or non-dairy milk is crucial for creating the chowder's creamy consistency. Whole milk delivers richness, while non-dairy alternatives like almond or oat milk keep it light. When adding milk to the simmering broth, do so gradually over low heat. This practice helps to prevent curdling and ensures a smooth blend. Always stir gently to incorporate the milk thoroughly without breaking the delicate balance of the soup.

If you prefer a thicker chowder, consider pureeing a portion of the soup before adding the milk. Simply take a cup or two after simmering and blend it until smooth, then return it to the pot. This trick not only enhances the creaminess but also adds depth to the dish without heavy cream. Top it off with fresh herbs to enhance the flavor just before serving for an extra pop of brightness.

Ingredients

Fresh seasonal vegetables
Creamy base without heavy dairy

Ingredients

2 cups chopped spring vegetables (carrots, peas, asparagus, etc.)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk or non-dairy milk
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (thyme, dill) for garnish

Feel free to mix and match your favorite spring vegetables!

Instructions

Gather all ingredients and prep your vegetables.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.

Cook the Vegetables

Add the chopped spring vegetables to the pot and stir for 5-7 minutes, allowing them to soften slightly.

Add the Broth

Pour in the vegetable broth, bring to a boil, then lower the heat and let simmer for 20 minutes.

Add Creaminess

Stir in the milk and season with salt, pepper, and fresh herbs. Warm the mixture for another 5 minutes.

Serve

Ladle the chowder into bowls, garnishing with extra herbs. Enjoy this delightful spring dish warm!

This chowder can be stored in the refrigerator for up to three days.

Pro Tips

Try to use a variety of colors in your vegetables for the best presentation. You can also blend part of the chowder for a creamier texture if desired.

Storage and Make-Ahead Tips

This chowder can be made ahead of time and stored in the refrigerator for up to three days. To maintain the freshness of the vegetables, store the chowder in an airtight container. When reheating, add a splash of water or vegetable broth to loosen it up, and heat gently on the stove until warmed through. Avoid boiling as this might overcook the vegetables and change the texture.

If you would like to freeze the chowder, it’s best to do so before adding milk. Freeze the base of the chowder in individual portions, which can be thawed and reheated as needed. Once thawed, stir in the milk and warm over low heat for the best results. This approach helps retain the flavor and the appeal of fresh spring vegetables.

Variations to Try

Feel free to customize this chowder with your favorite seasonal vegetables! Zucchini, bell peppers, or even sweet corn can add delightful variations. For an extra protein boost, consider adding shredded rotisserie chicken or white beans; these pair wonderfully with the freshness of spring vegetables.

Spice lovers can add a pinch of red pepper flakes or a dash of hot sauce while simmering for a bit of heat. Alternatively, Italian seasoning or a sprinkle of lemon zest can brighten the flavor, offering a refreshing contrast to the creamy base. Don’t hesitate to experiment with your favorite flavors—this chowder is versatile enough to cater to your preferences!

Questions About Recipes

→ Can I use frozen vegetables for this chowder?

Absolutely! Frozen vegetables can work well, just make sure to adjust cooking time if necessary.

→ How can I make this chowder vegan?

Simply replace the milk with a non-dairy alternative and ensure your vegetable broth is vegan.

→ Is there a way to make this chowder spicier?

You can add red pepper flakes or a dash of hot sauce to give the chowder a spicy kick.

→ What are some good toppings for this chowder?

Consider adding croutons, extra fresh herbs, or a sprinkle of nutritional yeast for a cheesy flavor.