Description
This creamy carrot chowder is a comforting and hearty soup perfect for any season. It features tender carrots and potatoes simmered in a savory broth, enriched with milk or cream for a smooth texture, and optionally enhanced with cheddar cheese for extra richness. This easy-to-make chowder can be served chunky or blended for a velvety consistency, garnished with fresh parsley or green onions for a fresh finish.
Ingredients
Scale
Main 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
- 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)
Optional Ingredients
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 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 aroma.
- Cook the Veggies: Add the diced carrots and potatoes to the pot. Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
- Blend (Optional): For a smooth chowder, use an immersion blender directly in the pot to partially blend the soup to your desired consistency. If you prefer a chunkier texture, leave the soup as is with whole vegetables.
- Make It Creamy: Stir in the milk or heavy cream along with salt, pepper, thyme, and smoked paprika (if using). Allow the soup to simmer for another 5 minutes to combine flavors. To thicken, stir in the cornstarch slurry and cook until the chowder slightly thickens.
- Cheesy Twist (Optional): If you want an extra creamy and cheesy chowder, turn off the heat and stir in the shredded cheddar cheese until fully melted and incorporated.
- Serve & Enjoy: Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions. Serve warm and enjoy a comforting bowl of creamy carrot chowder.
Notes
- You can substitute the milk or cream with a plant-based alternative for a dairy-free version, although it may alter the creaminess.
- The cornstarch slurry is optional and used only if you prefer a thicker chowder consistency.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust seasonings such as salt, pepper, and smoked paprika according to your preference.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
