Spring Vegetable Chowder

Name: Spring Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 cup corn kernels, fresh or frozen; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut into bite-sized pieces; 4 cups vegetable broth; 1 cup heavy cream; Salt and pepper to taste; 1 tablespoon lemon zest; 1/4 cup fresh herbs (parsley, thyme, or dill), chopped

Highlighted under: Simple Healthy Meals Favorites

I love making this Spring Vegetable Chowder during the warmer months when fresh vegetables are abundant. Each spoonful is packed with vibrant flavors from the garden, making it a wholesome and satisfying meal. The creamy texture and bright colors not only make this dish visually appealing but also deliver a delightful balance of nutrition. By using seasonal ingredients, I can ensure every bowl is infused with the freshest tastes of spring, making it a favorite for both lunch and dinner.

Created by

Chloe Baker

Last updated on 2026-01-24T10:49:35.339Z

When I decided to perfect my Spring Vegetable Chowder, I experimented with a variety of vegetables and seasonings. The result was a creamy, comforting dish that highlights the best of spring's bounty. We even included a hint of lemon zest to brighten the flavors and add depth. What I discovered during this process is that blending some of the broth before adding the hearty vegetables creates a luxurious consistency that elevates the entire recipe.

Another tip I found invaluable was to let the chowder sit for a few minutes after cooking. This allows the flavors to mingle beautifully, making it taste even better once served. I often make this chowder ahead of time so I can enjoy it throughout the week, and I can assure you, it just keeps getting better!

Why You'll Love This Recipe
Fresh seasonal vegetables bursting with flavor
Creamy and comforting texture that's both hearty and light
Easy to make and perfect for meal prepping

Understanding the Base

The foundation of this Spring Vegetable Chowder lies in the sautéed onions and garlic. Cooking the onions until they are translucent releases their natural sweetness, which is crucial for building flavor. Don't rush this step; allow them to soften gently over medium heat for about 5 minutes. This will create a rich backdrop for the other vegetables. After adding garlic, be mindful not to let it brown, as burnt garlic can impart a bitter taste to the chowder.

Using fresh seasonal vegetables not only enhances the flavor but also contributes to the overall health benefits of the dish. Each vegetable brings something unique to the table; for instance, zucchini adds a mild sweetness, while green beans introduce a satisfying crunch. When preparing your vegetables, aim for uniform cuts to ensure they cook evenly. Approximately 1-inch pieces work well for most of the ingredients. If you're using frozen corn, there's no need to thaw it before adding; it will integrate seamlessly into the chowder.

Creaminess and Seasoning

The addition of heavy cream transforms this chowder into a rich, comforting dish. If you're aiming for a lighter version, you can substitute half-and-half or even a plant-based cream alternative, depending on dietary needs. When you stir in the cream, do so gently to maintain the creamy texture without breaking down the vegetables. Allow it to simmer briefly, just enough to meld the ingredients but not so long that it loses its creamy consistency. The goal is a chowder that remains rich yet light.

Lemon zest plays a pivotal role in brightening flavors that can sometimes become too heavy. Its fresh, citrus notes help balance the richness from the cream. When adding salt and pepper, start with a small amount, as you can always adjust to taste later. It’s also worth noting that fresh herbs should be added at the end to preserve their vibrant flavors and colors. Experiment with different herb combinations like basil or chervil, which can provide a unique twist that complements the spring vegetables.

Ingredients

Gather the following ingredients to create a fresh and delightful chowder:

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup corn kernels, fresh or frozen
1 medium zucchini, diced
1 cup green beans, trimmed and cut into bite-sized pieces
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 tablespoon lemon zest
1/4 cup fresh herbs (parsley, thyme, or dill), chopped

Make sure to chop all vegetables uniformly for even cooking.

Instructions

Follow these steps to make a delectable Spring Vegetable Chowder:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Carrots and Celery

Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften.

Incorporate Remaining Vegetables

Stir in corn, zucchini, and green beans. Cook for 3-4 minutes until the vegetables are bright and tender.

Simmer

Pour in the vegetable broth and bring to a simmer. Allow to cook for 15 minutes, letting all the flavors meld together.

Make it Creamy

Stir in the heavy cream, lemon zest, salt, and pepper. Let it simmer for an additional 5 minutes.

Serve

Remove from heat, stir in fresh herbs, and serve hot. Enjoy this delightful chowder with crusty bread.

Garnish with extra herbs for a beautiful presentation.

Pro Tips

For an added nutritional boost, toss in some leafy greens like spinach or kale just before serving.

Serving Suggestions

This chowder pairs wonderfully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it over cooked grains such as quinoa or farro, which absorb the flavors beautifully. You can garnish each bowl with additional fresh herbs for that extra pop of color and flavor. A sprinkle of feta or a drizzle of olive oil can enhance both the appearance and taste, making it suitable for gatherings or a cozy dinner at home.

If you're looking to stretch this dish further, consider adding some cooked protein such as shredded chicken or chickpeas. This can make the chowder more filling while still keeping it easy to prepare. Just add the protein during the last few minutes of simmering so it warms through without overcooking.

Storage and Freezing Tips

Once prepared, this Spring Vegetable Chowder can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply warm it gradually on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens in the fridge, you may need to add a splash of vegetable broth or cream during reheating to achieve your desired consistency.

If you want to freeze the chowder, I recommend doing so before adding the heavy cream. The texture may change upon freezing and thawing once cream is added. Freeze it in portions for easy meals later on. Simply thaw in the refrigerator overnight before reheating, and add the cream just before serving to ensure that it remains rich and creamy.

Questions About Recipes

→ Can I use frozen vegetables in this recipe?

Yes, frozen vegetables work well and can be a convenient option for this chowder.

→ How can I make this chowder vegan?

Replace heavy cream with coconut milk and use vegetable broth without animal products.

→ Can I prepare this chowder ahead of time?

Absolutely! This chowder keeps well in the refrigerator for 3–4 days and flavors improve when allowed to sit.

→ What can I serve with Spring Vegetable Chowder?

It pairs wonderfully with crusty bread or a light salad.