Fall Harvest Chowder

  • 50 minutes
  • 8 servings
  • Intermediate
  • Affordable


6 cups vegetable broth or water

1 small yellow onion, diced

3 celery stalks, diced

1 large carrot, peeled and diced

2 small zucchini, diced

1 (16-oz.) package frozen corn

2 small garnet yams, peeled and diced

4 bay leaves

2 teaspoons dried thyme

4 cups fresh baby spinach leaves


Over medium-high heat, sauté onion, carrot, and celery in ½ cup vegetable broth until slightly browned, approximately 5-10 minutes.

Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.

Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.

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