Creamy Vegetable Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting vegetable chowder made with a medley of fresh vegetables in a white wine and coconut milk broth. Hearty and flavorful, best paired with crusty bread for a cozy winter meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter
- 1 medium onion, (diced)
- 2 medium carrots, (sliced)
- 2 medium celery stalks, (chopped)
- 4 garlic cloves, (minced)
- 1/4 cup dry white wine
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 (14 ounce/397 ml) can full-fat coconut milk
- 1 medium russet potato, (scrubbed and diced (1/2 inch))
- 1 cup fresh green beans, (cut into 1-inch pieces)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas, (thawed)
- 1 cup frozen corn, (thawed)
- 1 tablespoon lemon juice
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 610mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.