Description
This comforting, creamy carrot chowder is packed with tender carrots, potatoes, and a rich, velvety broth. It’s the perfect dish for cozy days and chilly evenings! Add a cheesy twist for extra creaminess, and enjoy a hearty, flavorful bowl.
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 butter over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Cook the Veggies: Add diced carrots and potatoes. Pour in the broth and bring to a gentle boil. Reduce heat and let simmer for 15-20 minutes, or until vegetables are tender.
- Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup. For a chunkier chowder, leave as is.
- Make It Creamy: Stir in milk or heavy cream, salt, pepper, thyme, and smoked paprika. Let simmer for 5 minutes. If you want it thicker, add the cornstarch slurry and cook until slightly thickened.
- Cheesy Twist (Optional): Stir in shredded cheddar cheese off the heat until melted and creamy.
- Serve & Enjoy: Ladle soup into bowls, garnish with fresh parsley or green onions, and enjoy warm!
Notes
- For a heartier meal, consider adding cooked shredded chicken or ham.
- Serve with crusty bread, crackers, or biscuits for the perfect pairing.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg