Hearty Vegetable Chowder Recipe

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.

Slow cooker:

Combine all the ingredients in the slow cooker except the Greek yogurt and cheese.
Cover the slow cooker with the lid. Cook on low heat for 3-4 hours.
Allow the soup to cool for 10 minutes before serving, then mix in the Greek yogurt and cheese until the cheese is melted.

Video

Notes

21 Day Fix

Serves 4-6, depending on the size of your vegetables. I counted 6 servings.

Serving size is about 2 cups Per serving (if you get 6 servings): 1 3/4 green containers, negligible red and yellow containers, 2/3 blue container.

Per serving (if you get 4 servings): 2 3/4 green containers, 1/4 red containers, 1 blue container, 1/4 yellow container

Serves:4-6

Serving Size: approximately 2 cups

Weight Watchers:

Making this chowder recipe with no Greek yogurt (or fat free Greek yogurt) and no cheese, which is my preferred way to make it, makes it only 1 2025 Plan Point | 1 2023 Point | 1 Blue Plan Point | 1 Green Plan Point | 1 Purple Plan point per serving!

As written, the recipe is 6 2025 Points | 5 Blue Plan Points | 5 Green Plan Points | 5 Purple Plan Points in each serving. You can enjoy this recipe for lunch or dinner and it is a great one to prep ahead of time for meals throughout the week.

Nutrition