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–+ servings
summer vegetable chowder

Summer Vegetable Chowder

Catherine
This healthy Summer Vegetable Chowder is packed with veggies! The best part is, its easy to make and comes together in less than 30 minutes!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 5 servings
Calories 198 kcal

Ingredients
  

  • 4 ears corn
  • 1 yellow potato
  • 1 carrot
  • 1 zucchini
  • 2 cups spinach chopped
  • 1/2 yellow onion finely chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 cups vegetable broth
  • 2 cups milk
  • 1 teaspoon fresh thyme
  • salt and pepper

Instructions
 

  • Carefully cut corn off of each ear. Chop all the vegetables into small, bite-size pieces.
  • In a large pot, over medium heat, melt butter. Add onion and saute for a minute. Add flour and mix together.
  • Add broth, corn, potato, and carrot and bring to a boil. Lower heat to medium and simmer for 15 minutes.
  • Add zucchini, spinach and milk and simmer for 5-10 minutes. Season with salt, pepper and thyme.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 198kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 878mgPotassium: 544mgFiber: 2gSugar: 9gVitamin A: 4032IUVitamin C: 21mgCalcium: 144mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword chicken noodle soup, chowder, fresh corn, garden vegetables, summer, tomatoes, zucchini
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