Fall Harvest Chowder
This vibrant, plant-powered chowder is proof that comfort food can also be deeply nourishing. Built on a foundation of sweet garnet yams, tender zucchini, hearty carrots, and golden corn, every spoonful delivers natural sweetness, velvety texture, and antioxidant-rich goodness — without a drop of dairy or oil.A slow simmer with bay leaves and thyme infuses the broth with classic, cozy chowder flavor, while an immersion blend transforms the stew into a luxuriously creamy bowl you’d swear had cream in it. Fresh spinach melts in at the end for a final boost of color, minerals, and phytonutrients.It’s the kind of soup that warms you instantly, fills you without heaviness, and leaves you feeling nourished, steady, and satisfied. Perfect for meal prep, easy dinners, or whenever you want a comforting bowl that loves your body back.
Ingredients
- 6 cups low-sodium vegetable broth or water
- 1 small onion diced
- 3 medium celery stalks diced
- 1 large carrot peeled and diced
- 2 small zucchini diced
- 1 16-oz. packaged frozen corn
- 2 small garnet yams peeled and diced
- 4 bay leaves
- 2 tsp dried thyme
- 4 cups baby spinach leaves
Directions
- 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.
