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Creamy Carrot Chowder

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This comforting and creamy carrot chowder is packed with flavor and loaded with tender carrots, potatoes, and a rich, velvety broth. Perfect for a cozy meal on a chilly day!

Ingredients

Scale
  • 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)
  • 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.
  • Cook the Veggies: Add the diced carrots and potatoes to the pot. Pour in the broth and bring to a gentle boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
  • Blend (Optional): For a smooth chowder, use an immersion blender to partially blend the soup. If you prefer it chunky, leave the vegetables as they are.
  • Make It Creamy: Stir in the milk or heavy cream, salt, pepper, thyme, and smoked paprika. Let it simmer for another 5 minutes. If you want a thicker consistency, stir in the cornstarch slurry and cook until slightly thickened.
  • Cheesy Twist (Optional): If adding cheese, turn off the heat and stir in the shredded cheddar until melted and creamy.
  • Serve & Enjoy: Ladle into bowls, garnish with fresh parsley or green onions, and enjoy warm!

Notes

  • For extra flavor, add crumbled bacon or a sprinkle of crispy fried onions on top.
  • Make it heartier by adding cooked shredded chicken or ham.
  • If you prefer a dairy-free version, use coconut milk instead of cream and a non-dairy cheese.

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