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Garden Vegetable Chowder

A delicious blend of garden vegetables in a creamy chowder.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4
Author: Cindee


  • 2 cups gold potatoes diced
  • 1 cup diced zucchini
  • 1 cup roasted corn
  • 1 cup frozen peas
  • 3 large carrots
  • 1 leek chopped
  • 1 tsp finely chopped fresh sage
  • 1 tsp finely chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery salt
  • 2 cups milk
  • 4 cups vegetable stock
  • 4 T butter
  • 2 T flour
  • 1/2 cup grated parmesan cheese
  • Optional: Red pepper flakes and sage leaf for garnish


  • Wash and prepare all vegetables and measure out butter, parmesan, milk, flour and stock and set aside.
  • Drizzle a large frying pan with 1-2 T of olive or vegetable oil and heat over medium high. When oil is hot, toss in the leeks, carrots, potatoes, and zucchini and give it a good stir.
  • Add the salt, pepper, sage, thyme, and celery salt. Cook for 5-7 minutes, allowing the leeks to soften and the vegetables to brown slightly.
  • Add in the frozen corn and peas, stir.
  • Add the 4 cups of vegetable stock.
  • Cover and reduce heat to medium-low and let simmer for 20-30 minutes. (Or until the vegetables are tender)
  • In a sauce pan add the 4 T of butter and 2 T of flour to it.
  • Bring heat to medium-high and whisk until the butter and flour mixture is smooth and begins to thicken. (About 4 minutes)
  • Next, Stir in the milk and whisk constantly until it begins to thicken (about 6 minutes).
  • Once the milk mixture has thickened, remove from heat and quickly stir in the parmesan cheese.
  • Combine the vegetable mixture with the creamy mixture and stir well. Let soup simmer over low heat to keep warm until serving or dish it up and serve right away.