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30-Minute Creamy Summer Veggie Chowder (Healthy & Easy)

Creamy Garden Vegetable Chowder

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 tbsp Butter Can substitute with olive oil for dairy-free
  • 1 whole Yellow onion Diced
  • 2 cloves Garlic Minced
  • 2 cups Russet potatoes Peeled and diced
  • 1 whole Red bell pepper Diced
  • 2 tbsp All-purpose flour Used for thickening
  • 3 cups Vegetable broth Low sodium preferred
  • 1 whole Zucchini Medium size, diced
  • 1.5 cups Corn kernels Fresh or frozen
  • 1 cup Heavy cream Can substitute with half-and-half or coconut milk
  • 1 tsp Fresh thyme Finely chopped
  • 1 tsp Salt Adjust to taste
  • 0.5 tsp Black pepper Freshly cracked

Instructions
 

  • Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced yellow onion and cook until translucent, about 3 minutes.
  • Stir in 2 minced garlic cloves, 2 cups diced potatoes, and 1 diced red bell pepper. Cook for 2 minutes.
  • Sprinkle 2 tbsp flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
  • Gradually whisk in 3 cups vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and let cook for 10 minutes, or until potatoes are tender.
  • Stir in 1 medium diced zucchini, 1.5 cups corn kernels, 1 cup heavy cream, 1 tsp fresh thyme, 1 tsp salt, and 0.5 tsp black pepper. Simmer uncovered for another 5-7 minutes until all vegetables are tender and the broth is thick and creamy.
  • Taste and adjust seasoning if necessary. Serve hot with crusty bread.