Hearty Vegetable Chowder Recipe

White bowl with vegetable chowder inside, garnished with sliced green onions. There are napkins and colored containers in the background.

5 from 16 ratings

This hearty vegetable chowder is packed with veggies! It's a creamy vegetable soup similar to potato soup, and can easily be adapted to plant based diets and made to be gluten free and dairy free. This is my favorite winter soup!

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: Vegetable Chowder

Servings: Servings

Calories: 163kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Sealing Rings

Ingredients

1 tsp avocado oil or olive oil, or broth
1 onion yellow, chopped, about 1 cup
3 cloves garlic minced
1 tsp Italian seasoning
¼ tsp cayenne pepper optional, for spice
½ tsp black pepper
1 lb radishes about 1 cup, cut into quarters
4 carrots about 2 cups, chopped
4 stalks celery about 2 cups
1 yellow squash about 1 cup, chopped
2 cups cauliflower florets
2 cups broccoli florets
3 cups vegetable broth low sodium
¼ cup brown rice flour or whole wheat flour
¾ cup Greek yogurt plain, 2%
1 ⅓ cup cheddar cheese shredded

Instructions

Instant Pot:

Turn the Instant Pot to saute mode. Add the oil to the Instant Pot. When the oil is hot, saute the onions, garlic, Italian seasoning, cayenne pepper, and pepper for about 30 seconds until they are fragrant.
Add radishes and carrots to the Instant Pot. Saute them for 3-5 minutes.
Next, mix in the celery, yellow squash, cauliflower, and broccoli. Add the broth then close the lid.
Cook on high pressure using the "manual" or "pressure cook" setting for 1 minute. Release the pressure by opening the pressure valve for a few seconds and then closing it. Repeat this motion until all the pressure is released. This will prevent the soup from spraying out the top.
Remove the lid and turn the Instant Pot back to saute mode.
Stir the brown rice flour into the chowder. Continue to mix the soup for 2-3 minutes until the chowder reaches the desired thickness.
Turn off the Instant Pot and allow the vegetables chowder to cool for 10 minutes, then mix in the Greek yogurt and cheddar cheese before serving.

Stove top:

Heat the oil in a stock pot over high heat on the stove. Saute the onions, garlic, pepper, Italian seasoning, and cayenne pepper until fragrant.
Add the radishes and carrots to the stock pot. Saute the carrots and radishes for 2-3 minutes then add the rest of the vegetables to the stock pot.
Cover the vegetables with the broth and bring it to a boil.
Cover the pot and reduce the heat to medium low heat. Allow the soup to simmer for 10-15 minutes until the carrots and radishes have softened.
Remove the lid and mix in the brown rice flour.
Continue to stir the chowder until the cheese melts and the soup thickens.
Remove the soup from the heat and allow to cool for 10 minutes, then stir in Greek yogurt and cheese before serving.

Video

Nutrition