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

Scale

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

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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