Spring Vegetable Chowder

Name: Spring Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 pound new potatoes, diced; 4 cups vegetable broth; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); 1 cup corn (fresh or frozen); 1 cup heavy cream; Salt and pepper to taste; Fresh dill and parsley for garnish; Juice of 1 lemon

Highlighted under: Seasonal Feast

I absolutely love making Spring Vegetable Chowder during the warmer months when fresh produce is at its peak. The vibrant colors and fresh flavors bring a sense of joy to my table. This recipe highlights seasonal vegetables such as asparagus, peas, and new potatoes, creating a comforting yet light dish. Each spoonful is rich with a creamy texture that’s invigorating and satisfying. Perfect as a starter or light meal, this chowder not only nourishes the body but also captivates the senses with its delightful aroma and taste.

Created by

Celeste Morgan

Last updated on 2026-02-01T17:14:35.634Z

When I first made this Spring Vegetable Chowder, I was blown away by how simple it was to create a dish that felt so special. Experimenting with fresh herbs like dill and parsley added depth, making it a truly delightful experience. I typically use a mix of both cream and broth, which strikes the perfect balance between richness and lightness.

What I learned through the process is that adding the vegetables based on their cooking times ensures everything is perfectly tender and flavorful. As a special touch, a squeeze of lemon at the end brightens the whole dish, enhancing the freshness of the vegetables.

Why You Will Love This Recipe
A medley of fresh, vibrant vegetables bursting with spring flavors
Creamy texture that is hearty yet light on the palate
Perfect for a light lunch or as a side with dinner

The Importance of Fresh Ingredients

Using fresh, seasonal vegetables is pivotal in creating an impactful Spring Vegetable Chowder. The vibrant asparagus and sweet peas not only enhance the dish visually but also bring out an elevated flavor profile that frozen or canned alternatives might lack. For instance, when you choose spring asparagus, look for tight tips and firm stalks—this indicates freshness and ensures maximum flavor. If you can find fresh peas, their sweetness elevates the chowder, making it more lively and enjoyable.

In this chowder, the new potatoes play a crucial role. Their creamy texture when cooked perfectly adds richness to the soup without being overwhelming. Ensure that you cut them into even-sized pieces to guarantee uniform cooking. If you're in a pinch, Yukon Gold potatoes can serve as a great alternative; they'll deliver a similar creamy quality and maintain a delightful bite.

Mastering the Creamy Base

The method of adding heavy cream at the end is key to achieving that luscious, creamy base without curdling or fat separation. By warming it through gently, you retain a velvety texture. If you’re looking to lighten this dish, opt for half-and-half or a plant-based cream alternative. Be aware that non-dairy creams may alter the flavor slightly, so always try a small amount first. Additionally, if you prefer a thicker chowder, consider adding a cornstarch slurry—mix equal parts cornstarch and cold water before adding it to your pot.

Balancing acidity enhances the overall flavor, and that’s where the fresh lemon juice comes into play. Adding it right before serving brightens every bite and complements the creamy texture beautifully. If lemon isn't available, a splash of white wine or even a teaspoon of apple cider vinegar can work in a pinch, providing a similar tang that cuts through the richness.

Ingredients for Spring Vegetable Chowder

Chowder Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound new potatoes, diced
4 cups vegetable broth
1 cup asparagus, chopped
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
1 cup heavy cream
Salt and pepper to taste
Fresh dill and parsley for garnish
Juice of 1 lemon

Steps to Make Spring Vegetable Chowder

Sautéing Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Cooking the Potatoes

Add the diced new potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes until the potatoes are just tender.

Adding Vegetables

Stir in the chopped asparagus, peas, and corn. Continue to simmer for an additional 10 minutes until the vegetables are vibrant and tender.

Finishing the Chowder

Pour in the heavy cream, then season with salt and pepper to taste. Allow to warm through for a few more minutes, then remove from heat. Squeeze in fresh lemon juice before serving.

Serving

Ladle the chowder into bowls and garnish each with fresh dill and parsley. Enjoy your vibrant spring delight!

Pro Tips

For added flavor, feel free to incorporate other spring vegetables like zucchini or carrots. You can also substitute the heavy cream with coconut milk for a dairy-free option.

Make-Ahead Tips

Spring Vegetable Chowder is an excellent candidate for make-ahead meals. You can prepare the base by sautéing the aromatics and cooking the vegetables before adding the cream. Cool it completely and store it in an airtight container in the fridge for up to three days. When you’re ready to enjoy it, simply reheat it gently on the stove and stir in the cream and lemon juice for a fresh finish.

If you want to freeze the chowder, save the addition of the cream until you’re ready to eat it. Freeze the vegetable base in portions, and when you want a quick meal, thaw it on the stove. Once warmed, stir in the cream and enjoy. Note that freezing may slightly alter the texture of the vegetables, so adjust cooking time upon reheating accordingly.

Serving Suggestions

This chowder shines on its own, but you can elevate the experience with delightful pairings. Consider serving it alongside a crisp, green salad topped with light vinaigrette—this adds a refreshing contrast. Alternatively, offering crusty bread for dipping is perfect for soaking up the creamy soup, enhancing the comfort factor while you enjoy your meal.

For those looking to add a protein punch, grilled chicken or shrimp makes a delicious complement and turns this dish into a more filling entrée. Just ensure you season your protein well to bring out complementary flavors—it’ll keep the meal harmonious and satisfying.

Questions About Recipes

→ Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance. Just reheat gently on the stove before serving!

→ What can I serve with this chowder?

It's perfect with crusty bread or a simple green salad for a light meal.

→ Can I freeze the chowder?

While the chowder can be frozen, the texture of the cream may change upon thawing. It’s best enjoyed fresh.

→ What other vegetables can I use?

Feel free to mix and match with any seasonal vegetables like bell peppers, green beans, or even a handful of spinach.