Hearty Vegetable Chowder Recipe

hearty vegetable chowder recipe
Warm up during the holiday season with this chunky vegetarian chowder that will give you the comfort of a creamy soup without all the calories.


Total time:  02 M  50 S

Servings:  4

Calories:  152


  • 1 tbsp. butter
  • 1/2 tsp. chili powder
  • 1/4 tsp. fennel seeds
  • 1 cup frozen carrot coins
  • 2 cups frozen corn kernels
  • 1 clove garlic quartered
  • 1/8 tsp. ground white pepper
  • 1/4 tsp. kosher or sea salt
  • 1/2 medium onion roughly chopped
  • 1 cup red potato baked
  • 2 cups vegetable broth

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 8mg
  • Sodium: 673mg
  • Carbohydrates: 29g
  • Fiber: 3g
  • Sugar: 8g
  • Protein: 4g


  1. Heat butter in 3-quart saucepan. Add onion and garlic, and sauté until tender.
  2. Add broth, 1 cup corn, pepper, salt, fennel seeds, and chili powder; bring to a boil, and then simmer for 10 minutes.
  3. Add soup to FourSide or WildSide+ jar and secure lid. Select “Soup” setting.
  4. Add potato, and press “Pulse” 5–7 times or until desired texture is reached.
  5. Transfer soup back to saucepan, and add remaining corn and carrots; heat until corn and carrots are tender.


*To make the recipe vegan, substitute coconut oil for butter.

*Garnish with a sprinkle of brown sugar.

*Garnish with bacon.


  • Kristy

    The ingredient list calls for 2 cups of corn, but the instructions only call for adding in 1 cup of corn? I assume you put the second cup of corn in at the end after the blend. That is what I am going to do, here is to hoping I am right.

  • Bre

    Added the potatoes after returning the pot. We like to add shredded chicken for some protein. Very delicious and easy dish!

  • Winter Love Peace

    Instead of cooking it in a pot has anyone just used the blendtec

  • La Vonne Jay Vincent

    It says 22 minutes but I’m going to increase the garlic to 6-8 cloves, and instead of 2 cup broth do 1 cup broth and 1 cup coconut milk (used in place of 2 cup heavy cream or half and half cream), I’m adding 1 cup of minced clams (3 cups total with 2 more after the blending process), I’m adding 1/4 cup of bacon bits I’m adding 1 teaspoon of coarse ground black pepper, I’m adding 1/2 tablespoon Worcestershire sauce, I’m adding 1/4 cup fresh parsley chopped, 1 tablespoon fresh cilantro, I’m also removing the chili powder and replacing it with Cheyenne pepper, all of this in the step to be done during the first cooking process so it can go in during the blending process then during the return to the pot I’m then adding 2 cup of minced clams so it’s La Vonne’s Healthy Vegetable Clam Chowder.

  • Louise

    Was delicious (didn’t have fennel)

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