Summer Vegetable Chowder

This glorious golden soup started out as a corn and potato chowder, but I couldn’t stop adding vegetables! And why not? The more variety of veggies you eat, the more nutrients your body can use to build, restore, and protect itself. And what resulted may be my new favorite soup of the season —  my Summer Vegetable Chowder!

Not only is this soup full of nutritious summer veggies, it’s also

Smoky, thanks to the addition of smoked paprika;

Creamy, as a result of blending half of the veggies with a handful of raw cashews;

And filling, because of the corn and potatoes (keto and Atkins people can GTFO . . . carbs are LIFE).

This vegetable chowder is also fairly simple to make because it’s a soup (one pot, baby!). The only extra step is blending half and returning it to the pot, but that step is SO worth it. Blending soups increases your nutrient absorption while creating a silky, cheesy texture. So good!

I have three other recipes I’m excited about sharing with you guys, but I ate some of this soup for lunch today and decided I couldn’t wait on this. You have to have it in your life, and you can’t wait several days. You must make it ASAP. Hence, my pushing this recipe to the front of the recipe line so you all may enjoy it the entire summer. 🙂

Just look at that goodness! Fresh corn, potatoes, zucchini, red bell pepper, carrots, onions, garlic, fresh thyme, smoked paprika . . . Mmmmm. . .

Summer Vegetable Chowder

 

Save Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

This chowder is creamy, smoky, satisfying, and full of summer vegetables! It may be your favorite soup of the summer!

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Soup

Serves: 4-6

Ingredients

• ½ yellow onion, chopped
• 2-3 cloves garlic, minced
• ½ large red bell pepper, chopped (save some for garnish, if desired)
• 1 medium carrot, chopped
• 2 medium Yukon gold or red/new potatoes, cubed (~3/4 lb)
• 3½ - 4 cups vegetable broth, preferably low sodium
• 1 medium zucchini, chopped
• 4 ears of corn or 2½ cups sweet white corn (frozen or canned)
• 4-5 sprigs of fresh thyme
• ¾ tsp. smoked paprika
• Salt & pepper to taste
• ½ cup raw cashews, soaked in hot water at least 30 min if you don't have a high-speed blender
• Optional: 2 Tbs. nutritional yeast

Instructions

1. Heat ¼-inch water or broth in a soup pot over medium heat. Add the onion, garlic, red bell pepper, and carrot; stir, and cook until soft, 7-10 mins.
2. Stir in the potatoes, vegetable broth, zucchini, corn, and thyme sprigs. Bring to a boil, then reduce to low and simmer about 15 mins, or until the potatoes are soft.
3. Remove the thyme sprigs and stir in the smoked paprika. Season with salt and pepper (I didn't add any salt to mine, but your broth may not be salty enough).
4. Carefully ladle about half of the soup into the blender and blend on high with the cashews and nutritional yeast until completely smooth. Pour creamy blend back into soup pot and stir. Serve immediately, or allow to simmer another 20 mins or so.
5. Serve garnished with fresh red pepper, more corn, and fresh thyme, if desired.

3.3.3077

Oh, how I love this summer vegetable chowder!

Make it at the beginning of the week and reheat it for lunch every day until you run out! You won’t grow tired of it, I promise!

♥   ♥   ♥

Also try my Mexican Tortilla Soup!