A Cozy Vegetable & Herb Chowder You’ll Want All Winter

Ingredients

• 2 Tbsp Unsalted Butter (for sautéing and finishing)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 medium Onion (diced)
• 2 Celery Stalks (diced)
• 1 Green Bell Pepper (diced)
• 1 Leek (rinsed well and thinly sliced)
• 2 Tbsp All-Purpose Flour (for thickening)
• 4 cups Vegetable Stock (low‑sodium preferred)
• 2 sprigs Fresh Thyme
• 2 Bay Leaves
• 2 medium Yukon Gold Potatoes (peeled and diced ½‑inch cubes)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• ¼ cup Fresh Parsley (chopped)
• 1 tsp Granulated Garlic
• to taste Sea Salt
• to taste Ground Black Pepper
• ½ Baguette (cut into ½‑inch slices for croutons)

Instructions

1. Prep the vegetables

   Wash, peel, and dice the onion, celery, green bell pepper, and potatoes. Rinse the leek thoroughly and slice thinly. Trim and cut green beans into 1‑inch pieces. Rough‑chop the parsley.

   Time: PT10M

2. Sauté onions

   Heat 2 Tbsp butter and 2 Tbsp olive oil in the cast‑iron skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent.

   Time: PT3M

   Temperature: medium heat

3. Add remaining vegetables

   Stir in the celery, green bell pepper, and sliced leek. Add a splash more olive oil if needed, lower the heat slightly, cover, and cook until the vegetables are softened.

   Time: PT5M

   Temperature: medium heat

4. Incorporate flour

   Sprinkle 2 Tbsp all‑purpose flour over the vegetables and stir well to coat. Cook for about 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: medium heat

5. Add stock and herbs

   Pour in 4 cups vegetable stock, add the thyme sprigs and bay leaves. Increase the heat just enough to bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook potatoes

   Add the diced Yukon Gold potatoes. Bring the soup back to a boil, then reduce to a simmer and cook for 10 minutes, or until the potatoes are fork‑tender.

   Time: PT10M

   Temperature: simmer

7. Add green beans and season

   Stir in the green beans, chopped parsley, granulated garlic, salt, and black pepper. Cook for another 5 minutes until the beans are bright and tender.

   Time: PT5M

   Temperature: medium heat

8. Finish the soup

   Remove the bay leaves and thyme stems. Stir in 2 Tbsp butter for added creaminess. Let the butter melt fully.

   Time: PT3M

   Temperature: low heat

9. Toast baguette croutons

   Pre‑heat the oven to 350°F. Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and bake for 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: 350°F

10. Serve

    Ladle the hot chowder into bowls, top with toasted baguette croutons, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil (for sauté)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: Shallot, Leek
• Instead of Celery Stalks: Fennel stalks
• Instead of Green Bell Pepper: Yellow bell pepper, red pepper
• Instead of Leek: 2 scallions, 1/2 onion
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Vegetable Stock: Chicken stock, water + bouillon
• Instead of Fresh Thyme: 1 tsp dried thyme
• Instead of Bay Leaves: 1 tsp dried oregano
• Instead of Yukon Gold Potatoes: Russet potatoes, yellow butter potatoes
• Instead of Green Beans: Peas, asparagus tips
• Instead of Fresh Parsley: Cilantro, dried parsley
• Instead of Granulated Garlic: 1 clove fresh garlic, minced
• Instead of Sea Salt: Kosher salt
• Instead of Ground Black Pepper: White pepper
• Instead of Baguette: Sourdough bread, ciabatta

Equipment Needed

• Cast Iron Skillet
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Ladle
• Baking Sheet
• Oven

Critical Steps — Do Not Skip

• Sauté onions until translucent (step 2).
• Cook flour briefly to remove raw taste (step 4).
• Simmer potatoes until fork‑tender (step 6).
• Remove bay leaves and thyme stems before serving (step 8).
• Season generously; the stock may be low‑sodium.

Chef Tips from the Video

• Use Yukon Gold potatoes for a naturally creamy texture without extra dairy.
• Toast the croutons on a baking sheet lined with parchment to prevent sticking.
• For a vegan version, replace butter with a tablespoon of olive oil or coconut cream.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe containers; freeze up to 2 months. Reheat gently on the stove.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables up to 24 hours ahead and store in a sealed container in the fridge.
• Prepare the vegetable stock in bulk and freeze in portions.
• Toast the baguette croutons just before serving for maximum crunch.

Frequently Asked Questions