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Garden Glow Summer Vegetable Chowder

A creamy yet light summer chowder packed with fresh garden vegetables, herbs, and a silky broth perfect for warm-weather comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Vegetables
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
Vegetable Mix
  • 3 medium potatoes cubed
  • 2 carrots sliced
  • 1 cup green beans chopped
  • 1 zucchini diced
  • 1.5 cups corn kernels
Broth & Cream
  • 4 cups vegetable broth
  • 1 cup cream or coconut milk
  • 1 tsp thyme
  • 1 bay leaf

Equipment

  • large soup pot
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot and sauté onion until soft, then add garlic.
  2. Add potatoes and carrots and cook briefly to build flavor.
  3. Pour in broth, thyme, and bay leaf; simmer until potatoes begin to soften.
  4. Add remaining vegetables and continue cooking until tender.
  5. Stir in cream, season, and finish with fresh herbs before serving.

Notes

For best texture, avoid overcooking zucchini and add cream at low heat to prevent curdling.