Vegetable Chowder

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Soups
Cuisine American
Servings 4 Servings


  • Stove


  • 2 tbsp olive oil extra virgin
  • 1/4 cup onion minced
  • 3 cloves garlic minced
  • 1/2 cup green bell pepper minced
  • 1 cup carrot peeled, chopped
  • 4 cups water
  • 1 cup almond milk
  • 2 cups potato chunks
  • 2 cups cauliflower florets
  • 1 cup corn kernels fresh or frozen
  • 2 cubes vegetable bouillon *see our Homemade Bouillon recipe link
  • 2 leaves bay
  • 1 tsp marjoram dried
  • 1 tsp thyme dried
  • 1/2 tsp smoked paprika
  • 1 cup green beans chopped


  • Heat the olive oil over medium heat in a large pot and saute the onion, garlic, bell pepper, and carrots for about 8 minutes.
  • Add the water, milk, potato, cauliflower florets, corn, bouillon cubes, bay leaves, marjoram, thyme and smoked paprika; stir well. Increase the heat to almost boiling, then reduce to a medium low and simmer, covered, for 20 minutes.
  • Stir in the green beans and continue to cook until all of the veggies are fork tender.
  • Before serving remove 2 cups of the soup, trying to get as much of the potato and cauliflower as possible ;add to a blender and blend smooth, then stir back into the soup.
  • Lastly, add the salt and pepper to taste. Enjoy!

My Notes

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