Description
This comforting and creamy carrot chowder is packed with flavor and loaded with tender carrots, potatoes, and a rich, velvety broth. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 large carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika (optional)
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening, if needed)
- Chopped parsley or green onions for garnish
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Cook the Veggies: Add the diced carrots and potatoes to the pot. Pour in the broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Blend (Optional): For a smooth chowder, use an immersion blender to partially blend the soup. If you prefer it chunky, leave the vegetables as they are.
- Make It Creamy: Stir in the milk or heavy cream, salt, pepper, thyme, and smoked paprika. Let it simmer for another 5 minutes. If you want a thicker consistency, stir in the cornstarch slurry and cook until slightly thickened.
- Cheesy Twist (Optional): If adding cheese, turn off the heat and stir in the shredded cheddar until melted and creamy.
- Serve & Enjoy: Ladle into bowls, garnish with fresh parsley or green onions, and enjoy warm!
Notes
- Feel free to adjust the thickness of the chowder by adding more or less cornstarch.
- For a heartier version, add shredded cooked chicken or ham.
- If you prefer a dairy-free version, use coconut milk or almond milk instead of cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 200
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg