If you are craving a cozy bowl of comfort that’s rich, velvety, and packed with vibrant flavors, this Creamy Carrot Chowder Recipe will quickly become your new favorite. Combining tender carrots and potatoes with a luscious, creamy broth, this chowder is an absolutely delightful way to celebrate simple ingredients transformed into a heartwarming meal. It’s perfect for chilly evenings or whenever you want a nurturing bowl of soup that’s both wholesome and deeply satisfying.
Ingredients You’ll Need
Getting this recipe right comes down to a handful of straightforward ingredients that each play a crucial role in creating the perfect balance of taste, texture, and color. From the sweetness of the carrots to the richness of the cream, every component is thoughtfully chosen for delicious harmony.
- 2 tbsp butter: Adds a silky base for sautéing onions and garlic for depth of flavor.
- 1 small onion, diced: Brings a subtle natural sweetness and aromatic foundation.
- 2 cloves garlic, minced: Infuses the chowder with gentle warmth and complexity.
- 4 large carrots, peeled and diced: The star ingredient, offering bright color and natural sweetness.
- 2 medium potatoes, peeled and diced: Provide heartiness and make the chowder beautifully creamy when cooked down.
- 4 cups chicken or vegetable broth: The flavorful liquid that brings all ingredients together perfectly.
- 1 cup whole milk or heavy cream: Creates the rich, smooth texture that makes the chowder so indulgent.
- 1/2 tsp salt (or to taste): Enhances all the natural flavors without overpowering them.
- 1/2 tsp black pepper: Adds a subtle hint of spice and balance.
- 1/2 tsp dried thyme: Offers a mild herbal note to round out the taste profile.
- 1/4 tsp smoked paprika (optional): Gives a gentle smoky depth that’s simply delightful if you choose to add it.
- 1 cup shredded cheddar cheese (optional): For those extra creamy moments and a rich cheesy finish.
- 2 tbsp cornstarch mixed with 2 tbsp water: Used to thicken the chowder if desired, creating an irresistibly smooth mouthfeel.
- Chopped parsley or green onions for garnish: Fresh herbs that bring brightness and a pop of color on top.
How to Make Creamy Carrot Chowder Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and gently cook them until they turn soft and translucent, about 3 to 4 minutes. Then, stir in the minced garlic and continue cooking for another 30 seconds. This step builds a fragrant base that infuses wonderful warmth into your chowder.
Step 2: Cook the Veggies
Now add the diced carrots and potatoes to the pot. Pour in your chicken or vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the vegetables are tender when poked with a fork. This slow simmer allows the flavors to truly meld together and creates that perfect tender texture.
Step 3: Blend (Optional)
This is where you get to decide how you like your chowder. If you enjoy a smoother, creamier texture, use an immersion blender to partially blend the soup right in the pot. For a chunkier, rustic feel with satisfying vegetable bites, simply skip this step. Both versions are wonderful in their own way!
Step 4: Make It Creamy
Stir in the milk or heavy cream along with the salt, pepper, thyme, and smoked paprika if you’re using it. Let the chowder simmer gently for another 5 minutes so the cream can soak into every spoonful. If you prefer a thicker texture, pour in the cornstarch slurry and cook until it reaches your desired consistency, stirring frequently.
Step 5: Cheesy Twist (Optional)
If you want to take this Creamy Carrot Chowder Recipe up another notch, turn off the heat and stir in the shredded cheddar cheese until it melts smoothly into the soup. This adds an indulgent richness that’s absolutely irresistible on cooler days.
Step 6: Serve & Enjoy
Ladle the chowder into warm bowls, garnish with fresh chopped parsley or green onions, and dig right in while it’s piping hot. Every spoonful is like a cozy hug you won’t want to end.
How to Serve Creamy Carrot Chowder Recipe
Garnishes
Garnishes are your chance to add a fresh pop of flavor and color to your chowder. Chopped parsley brings brightness, while sliced green onions add a mild bite and lovely green contrast. For a touch of indulgence, a sprinkle of crispy bacon bits or a dollop of sour cream elevates the presentation and taste wonderfully.
Side Dishes
This chowder shines as a standalone meal but pairs beautifully with crusty bread, garlic toast, or a simple green salad. The bread is perfect for dunking into the creamy soup, and a crisp salad breaks up the richness with refreshing crunch.
Creative Ways to Present
For a charming touch, serve the chowder in individual bread bowls or small crocks. You could also drizzle a little infused oil or swirl in a bit of pesto for a stunning finish. Experiment with sprinkling some toasted nuts or seeds on top for extra texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Carrot Chowder Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve its freshness and flavors. When you’re ready to eat it again, simply reheat gently on the stovetop or in the microwave.
Freezing
Freezing is a great option if you want to keep this chowder for longer. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight before reheating to avoid any texture changes.
Reheating
When reheating, warm the chowder slowly over low to medium heat on the stove, stirring occasionally to prevent sticking or burning. If the soup thickens too much, add a splash of broth or milk to loosen it up and restore that creamy consistency.
FAQs
Can I make this Creamy Carrot Chowder Recipe vegan?
Absolutely! Simply swap the butter for olive oil, use vegetable broth, and replace the milk or cream with a plant-based milk like coconut or oat milk. Skip the cheese or use a vegan cheese alternative for a delicious vegan-friendly chowder.
Is it okay to leave out the potatoes?
You can, but potatoes add important body and creaminess to the chowder. Without them, the soup will be lighter and less thick. To compensate, you might want to add more cream or a thickening agent like cornstarch.
What can I use instead of cornstarch to thicken the chowder?
Flour or arrowroot powder can substitute for cornstarch. If you use flour, make a roux by cooking it in butter first to avoid a raw flour taste. Arrowroot is similar to cornstarch and works well when mixed with cold water before adding.
Can I prepare the soup a day ahead of time?
Yes, making it a day ahead actually helps deepen the flavors. Just reheat gently before serving and add any fresh garnishes at the last minute for best results.
How spicy is the chowder with smoked paprika?
Smoked paprika adds a mild smoky flavor rather than heat. If you prefer a little more kick, consider adding a pinch of cayenne pepper or chili flakes, but the basic version remains wonderfully mild and comforting.
Final Thoughts
This Creamy Carrot Chowder Recipe is hands down one of those feel-good dishes that combines ease, comfort, and a touch of elegance all in one pot. Whether you make it as a quick weeknight meal or a special weekend treat, it’s sure to warm you up from the inside out. Give it a try—you might just find yourself keeping this recipe close for all the cozy moments that call for something truly comforting.
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Creamy Carrot Chowder Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Carrot Chowder is a comforting and hearty soup perfect for any season. Made with tender carrots and potatoes simmered in a flavorful broth, enriched with milk or cream, and spiced with thyme and smoked paprika, it offers a smooth and velvety texture that can be made chunky or blended to preference. Optional additions like shredded cheddar cheese add an extra layer of richness, while garnishes such as parsley or green onions bring freshness to each bowl.
Ingredients
Vegetables
- 4 large carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
Fats & Thickener
- 2 tbsp butter
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening, if needed)
Seasonings
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika (optional)
Optional
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 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 their flavors.
- Cook the Veggies: Add the diced carrots and potatoes to the pot. Pour in the broth and bring to a gentle boil. Then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender enough to pierce easily with a fork.
- Blend (Optional): For a smooth chowder texture, use an immersion blender to partially blend the soup, leaving some chunks if preferred. If you want a chunky soup, leave the vegetables whole.
- Make It Creamy: Stir in the milk or heavy cream along with salt, black pepper, dried thyme, and smoked paprika if using. Allow the soup to simmer for another 5 minutes to meld flavors. For a thicker consistency, gradually add the cornstarch slurry and continue cooking until the chowder thickens slightly.
- Cheesy Twist (Optional): Turn off the heat and stir in the shredded cheddar cheese until melted and fully incorporated, creating a wonderfully creamy and cheesy chowder.
- Serve & Enjoy: Ladle the chowder into bowls, garnish with chopped parsley or green onions, and serve warm for a comforting meal.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary needs.
- Adjust thickness by adding more or less cornstarch slurry to achieve your desired chowder texture.
- For a vegan version, substitute butter with olive oil, use vegetable broth and plant-based milk, and omit cheese or use vegan cheese alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- The smoked paprika adds a subtle smoky flavor but can be omitted if you prefer a milder taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
