Hearty Harvest Vegetable Chowder with Herbed Croutons

This Hearty Harvest Vegetable Chowder is the perfect dish for chilly evenings, packed with fresh seasonal vegetables and creamy goodness. The chowder combines the rich flavors of potatoes, carrots, and corn, creating a comforting bowl that warms the soul. The addition of herbed croutons adds a delightful crunch, making this dish not only hearty but also incredibly satisfying.

Make it your own by using whatever veggies you have on hand or experimenting with different herbs. This chowder is not just a meal; it’s a celebration of the harvest season, and it’s ideal for keeping you cozy when the weather turns cold.

Hearty Harvest Vegetable Chowder with Herbed Croutons

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For the Herbed Croutons:
• 4 slices of bread, cubed
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and garlic, sauté until softened, about 3-4 minutes.
3. Stir in the carrots and potatoes; cook for another 5 minutes.
4. Add corn, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the heavy cream or coconut milk and cook for an additional 5 minutes until heated through.
6. While the chowder simmers, preheat the oven to 400°F (200°C).
7. In a bowl, toss bread cubes with olive oil, Italian herbs, and salt.
8. Spread the bread cubes on a baking sheet and bake for 10-12 minutes until golden and crispy.
9. Serve the chowder hot, topped with herbed croutons. Enjoy!

Notes

Tip: For a lighter option, you can substitute heavy cream with a non-dairy milk or reduce the quantity for a less creamy chowder.

To achieve the best flavor, allow the chowder to simmer for a little longer; this helps the vegetables meld beautifully. If you prefer a thicker chowder, simply blend a portion of it and stir it back in.

For variations, consider adding diced pumpkin or squash during the fall. If you’re short on time, you can use pre-made croutons or even toasted bread cubes. Serve the chowder with a sprinkle of fresh herbs like parsley or thyme for an extra layer of flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to loosen it up if it thickens too much.