Description
This creamy carrot chowder is a comforting and hearty soup perfect for any season. Combining tender carrots, potatoes, and aromatic spices, this recipe uses a blend of milk or cream and optional cheddar cheese to create a rich, velvety texture. Quick and simple to prepare, it makes an ideal meal for 4 to 6 servings, garnished with fresh parsley or green onions for a fresh touch.
Ingredients
Scale
Base Ingredients
- 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
Dairy & Seasonings
- 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)
Thickening & Garnish
- 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 the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its flavor.
- Cook the Veggies: Add the diced carrots and potatoes to the pot. Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Blend (Optional): For a smooth chowder, use an immersion blender to partially blend the soup. If you prefer a chunkier texture, leave the vegetables as they are.
- Make It Creamy: Stir in the whole milk or heavy cream along with salt, black pepper, dried thyme, and smoked paprika if using. Let the soup simmer for another 5 minutes to marry the flavors. For a thicker consistency, stir in the cornstarch slurry and cook until the chowder slightly thickens.
- Cheesy Twist (Optional): If using cheddar cheese, turn off the heat and stir it in until melted and creamy, enriching the chowder’s texture and taste.
- Serve & Enjoy: Ladle the chowder into bowls, garnish with freshly chopped parsley or green onions, and serve warm for a comforting meal.
Notes
- You can substitute vegetable broth to make the recipe vegetarian.
- Use heavy cream for a richer and thicker chowder, or whole milk for a lighter version.
- The cornstarch slurry is optional and depends on your desired thickness.
- For a smoky flavor, smoked paprika is recommended but can be omitted.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
