Garden Chowder Recipe - Vegetarian Delight

Garden Chowder

Garden Chowder Recipe - Vegetarian Delight
Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6 | Vegetarian diet


Garden Chowder
Garden Chowder

Garden Chowder is a hearty and delicious soup that is packed full of fresh vegetables and creamy cheese. This recipe is perfect for a cozy night in or a family gathering.


Chowder is a type of soup that originated in the United States, particularly in New England. It is typically made with seafood, but this Garden Chowder recipe puts a vegetarian twist on the classic dish.


How to prepare

  1. Place all vegetables in a Dutch oven or soup pot. Add water, bouillon cubes, salt, pepper, and milk. Bring to a boil.
  2. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.
  3. Remove 0.5 cup of liquid and add it to flour along with melted margarine. Stir until smooth.
  4. Add the flour mixture to the chowder. Bring back up to a boil and cook for 3-4 minutes, stirring well.
  5. Just before serving, add cheese and stir until melted.
  6. Pour into bowls, top with parsley, and serve with salad and bread.
  7. Note: You can substitute any of the vegetables with ones you prefer.


  • You can add protein such as tofu or tempeh to make this chowder even heartier.

Cooking Tips & Tricks

Be sure to chop your vegetables into small, uniform pieces to ensure even cooking.

- You can customize this recipe by adding your favorite vegetables or spices.

- For a creamier chowder, you can blend a portion of the soup before adding the cheese.

Serving Suggestions

Serve this Garden Chowder with a side salad and crusty bread for a complete meal.

Cooking Techniques

Simmering, boiling, and thickening with flour

Ingredient Substitutions

You can use any type of cheese you prefer in this recipe.

Make Ahead Tips

This chowder can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh parsley or chives for a pop of color.

Pairing Recommendations

Pair this Garden Chowder with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving


Carbohydrates: 25g per serving


Total Fat: 15g per serving


Protein: 12g per serving

Vitamins and minerals

This Garden Chowder is rich in vitamins A and C, as well as potassium and calcium.


Contains dairy (milk and cheese)


This Garden Chowder is a nutritious and filling meal that is perfect for vegetarians and meat-lovers alike.


Garden Chowder is a delicious and nutritious soup that is perfect for any occasion. Packed full of fresh vegetables and creamy cheese, this recipe is sure to become a family favorite.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Garden Chowder. It was a warm summer day, and I had just come back from visiting my friend Martha's garden. She had given me a basket full of fresh vegetables, and I knew that I had to come up with a delicious recipe to showcase them.

As I sorted through the colorful assortment of vegetables, I couldn't help but feel inspired. The vibrant red tomatoes, the bright green zucchinis, and the crisp yellow corn all seemed to be calling out to me, begging to be turned into something special. And that's when I remembered the recipe that my dear friend Helen had shared with me years ago.

Helen was a wonderful cook, and she had a talent for creating dishes that were not only delicious but also comforting and nourishing. She had a passion for using fresh, seasonal ingredients, and she always knew just how to bring out the best flavors in every dish. One day, she had invited me over for lunch and served me a bowl of her famous Garden Chowder. It was love at first bite.

The chowder was rich and creamy, with a medley of flavors that danced on my taste buds. The sweetness of the corn, the earthiness of the potatoes, and the subtle heat from the chili flakes all combined to create a dish that was truly unforgettable. I had begged Helen for the recipe, and she had graciously shared it with me, knowing that I would appreciate it as much as she did.

So as I stood in my kitchen, staring at the bounty of vegetables before me, I knew that I had to make Helen's Garden Chowder. I gathered up the ingredients and got to work, chopping, sautéing, and simmering until the kitchen was filled with the most wonderful aroma.

As the chowder bubbled away on the stove, I couldn't help but think back to all the times I had spent in the kitchen with my grandmother. She had been the one who had first taught me how to cook, passing down her knowledge and recipes with love and patience. I could still hear her voice in my head, guiding me through each step of the recipe and offering little tips and tricks to make the dish even better.

And now, as I stirred the pot of chowder and watched as the vegetables softened and melded together, I felt a sense of pride and accomplishment. This wasn't just a recipe – it was a connection to the past, a link to the generations of women who had come before me and shared their love of food and family.

Finally, the chowder was ready, and I ladled it into bowls, garnishing each one with a sprinkling of fresh herbs. I sat down at the table and took a spoonful, savoring the rich, creamy broth and the burst of flavor from the vegetables. It was just as I remembered – comforting, nourishing, and absolutely delicious.

As I enjoyed my bowl of Garden Chowder, I couldn't help but feel grateful for all the women who had influenced me and shaped me into the cook I was today. From Martha's bountiful garden to Helen's inspiring recipes to my grandmother's loving guidance, each one had played a part in helping me create this beautiful dish.

And as I sat there, surrounded by the warmth and love of my kitchen, I knew that this recipe for Garden Chowder would be one that I would cherish and pass down to future generations. It wasn't just a dish – it was a story, a memory, a connection to the past and a promise for the future. And for that, I would always be grateful.


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