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Creamy chowder, rich creamy soup
Creamy spicy chowder with rich flavours

Creamy vegetable chowder

Author: Flavelo
Recipes Soups
The essence of chowder is thickness and richness. This recipe places the emphasis on texture: the starch content of the root vegetables and the cooperation of the cream create that velvety medium that is a joy to dip a spoon into. A true 'comfort food', in which the crunch of the green beans provides an exciting contrast to the creaminess.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Large saucepan
  • Stick blender (optional)
  • Chopping board
  • Knife

Allergen Information

⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Cut the vegetables (onion, celeriac, carrot) into very small cubes, crush the garlic.

Tip: A base started on butter gives a sweeter and creamier taste than oil.
2 ✓

Melt the butter in the saucepan and sauté the vegetables (except the beans) in it over a medium heat for 10-12 minutes until they soften completely and fall apart under the wooden spoon.

Tip: During long sautéing, the cell walls of the vegetables weaken, so they will thicken the soup.
3 ✓

Add the spices (paprika, cayenne), then pour in the stock. Bring to the boil.

Tip: We use white pepper for light cream soups because it is less visible, but its taste is more intense and pungent.
4 ✓

Put the green beans in and cook for 15 minutes.

Tip: The green beans are good when they are no longer raw but haven't turned grey from overcooking.
5 ✓

Pour in the double cream, season with salt and pepper. Warm through together, then serve with fresh parsley.

Tip: Cream with a higher fat content forms a more stable emulsion and is less prone to splitting.

Recipe FAQ

How can it be even creamier?
At the end of cooking, blend a portion of the soup (approx. one ladleful), then pour it back.
What do I do if the cream has split?
This happens if the soup is too acidic or too hot. Try to fix the emulsion with a stick blender.

Ingredients

  • 1 pc Red onion
  • 1 pc Celeriac
  • 2 pcs Carrots
  • 3 cloves Garlic
  • 200 g Green beans
  • 1 l Vegetable stock
  • 250 ml Double cream / Heavy cream (min. 30%)
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1 tsp White pepper
  • 0.5 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1 bunch Parsley