Name: Vegetable Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 medium sweet potato, peeled and chopped; 1 small turnip, peeled and chopped; 1 small yellow onion, chopped; 2 tablespoons olive oil; Salt and black pepper, to taste; 3 tablespoons butter (or plant-based alternative); 3 tablespoons all-purpose flour (or gluten-free flour); 3 cups vegetable broth; 1 cup whole milk (or unsweetened plant-based milk); 1/4 teaspoon dried thyme; 1/4 teaspoon dried rosemary; Fresh parsley for garnish (optional)

Description

A creamy and hearty vegetable chowder made with roasted root vegetables, perfect for a comforting meal.

Ingredients

Scale

2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 medium sweet potato, peeled and chopped
1 small turnip, peeled and chopped
1 small yellow onion, chopped
2 tablespoons olive oil
Salt and black pepper, to taste
3 tablespoons butter (or plant-based alternative)
3 tablespoons all-purpose flour (or gluten-free flour)
3 cups vegetable broth
1 cup whole milk (or unsweetened plant-based milk)
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh parsley for garnish (optional)

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Instructions

Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the chopped carrots, parsnips, sweet potato, turnip, and onion with olive oil, salt, and pepper. Spread them out evenly on the tray. Roast for 30–35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. This step deepens the flavors and brings out the natural sweetness of each vegetable.
Create the Chowder Base
In a large pot or Dutch oven, melt the butter over medium heat. Stir in the flour to form a roux, cooking for about 2 minutes while stirring constantly. Slowly whisk in the vegetable broth, making sure there are no lumps. Add in the milk, thyme, and rosemary, continuing to whisk as the chowder base begins to thicken.
Add the Roasted Vegetables
Once your base is ready, stir in the roasted vegetables. You can blend some of the chowder with an immersion blender for a smoother consistency, or leave it chunky for a rustic texture. Adjust seasoning with salt and pepper as needed.
Simmer and Serve
Let the chowder simmer gently for 10–15 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley and warm bread on the side.

Notes

This chowder can be made vegan by using plant-based butter and milk.
Feel free to add other vegetables or spices to suit your taste.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 6g
Cholesterol: 30mg