Try this lower fat vegetarian Gluten Free Creamy Potato and Veggie Chowder for a quick and easy one pot meal that is ready in less than 30 minutes. It’s a weeknight winner dinner!
It’s still time for chowder, right???
I mean, I may have been surfing a few days ago, but I know for a fact it was snowing in Denver. So I’m pretty sure both my brothers in Colorado would have loved a bowl of chowder for dinner. Too bad it wouldn’t stay warm long enough to FedEx them a pot.
I remember living in Utah during my college years and just being fed up with the cold come April. Seriously, I would legitimately wake up swearing in my head every day of April if it was still cold outside. I was so over it.
And then the stupid weather would tease you for a straight month or so; beautiful for a few days then…BAM…a snow storm with freaking freezing weather. Let’s just say I was not in the best of moods those days Jack Frost decided to have a mood swing.
I think it’s safe to say Hawaii may just be the best place for me to live. I can definitely deal with 80 degree weather year round. Hallelujah and Amen!
But for those of you still weathering the weather out there, this Gluten Free Creamy Potato and Veggie Chowder will keep you nice and toasty until warmer days claim permanent residency.
And if you love this soup, which I know you will, you may just have to move to Antarctica where you can shamelessly eat it year round…in complete isolation. Not sure if that’s tempting or not, but I do enjoy my alone time.
Now don’t think I’m tricking you by calling this soup “lower fat”. It is by no means low fat, but it is definitely a healthier version than your typical cream chowder which is made primarily with a mixture of heavy cream and half and half (or whole milk). Instead, this soup is made with equal parts of half and half and low fat milk, which lessens the fat content significantly. So you can eat a satisfying bowl without feeling quite as guilty.
And trust me, you will want to polish of your entire bowl because the flavors in this chowder are savory and rustic and downright soothing for the soul. The thyme and rosemary add an earthy aromatic flavor that pairs so nicely with the sauteed carrots, celery, and onion.
The white wine, ground mustard, and Worcestershire sauce add a slight element of tangy-ness to balance out the smooth creaminess of this savory soup. You always gotta keep those taste buds entertained, am I right?!
I love that this meal is so filling, yet completely vegetarian and only takes 30 minutes to make. When has a chowder ever claimed to be this easy?! Plus, you know what the best part about soups is? The fact that you can make them earlier (even a day ahead) and then throw it in the crock pot to keep warm until you’re ready to serve.
That just beats the cake! Except for I wouldn’t really actually pass up a slice of cake after dinner. Well, as long as it has a scoop of ice cream on top. Otherwise I’m not sure it’s even worth eating.
So use this recipe the next time you need a meatless, effortless weeknight meal. That’s right, MEAL. Throw together a salad and a few slices of gluten free bread on the table with some fresh fruit and you’ve got yourself a well rounded, slightly healthier complete meal. Y-U-M!
What’s the weather like in your neck of the woods?
- 2 tablespoons olive oil
- 1 large onion, diced
- 1½ cups diced carrots
- 1½ cups diced celery stalks (including leaves)
- 2-3 cloves garlic, minced
- salt and pepper for seasoning
- ¼ cup white wine (optional, but reccomended for additional flavor)
- 2 cups half and half
- 2 cups milk (I used 1%)
- 1½-2 teaspoons salt
- ¼-1/2 teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon dried thyme
- 1 teaspoon dried crushed, or freshly chopped rosemary
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 cans diced potatoes, drained (reserve ¼ cup liquid if not using wine)
- Prepare veggies by dicing onion, carrots, and celery. You do not have to peel carrots or discard celery leaves. Celery leaves add flavor, texture, and aesthetics to soup. Mince the garlic. Set all veggies aside.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add diced onion. Cook and stir occasionally for 5-6 minutes until slightly tender, seasoning with a few shakes of salt and pepper. Add carrots and cook for 5 minutes. Add celery and cook for additional 5 minutes, seasoning once more with a few shakes of salt and pepper. Add garlic and cook for 1 minute more.
- While veggies are cooking, prepare liquid base. In a mixing bowl, combine half and half, milk, salt, pepper, paprika, ground mustard, thyme, rosemary, Worcestershire sauce, and cornstarch. Whisk to combine and set aside.
- Add ¼ cup white wine (or potato water) to veggies and cook until reduced.
- Whisk liquid mixture again and pour into pot. Stir to combine ingredients. Bring mixture to a boil. Cook on a low boil for 2 mins until thickened.
- Reduce heat to low. Add drained potatoes and cook until heated through.
- Serve warm with desired toppings.