Go Back
- 3 cups vegetable broth - 2 cups potatoes, diced - 1 cup carrots, diced - 1 cup celery, diced - 1 cup corn kernels (fresh or frozen) - 1 cup broccoli florets - 1 can (14 oz) coconut milk - 1 onion, finely chopped - 3 cloves garlic, minced - 2 teaspoons dried thyme - 1 teaspoon paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish (optional) Gather these fresh ingredients before you start. The vegetable broth is key for flavor. Potatoes add heartiness, while carrots and celery bring sweetness and crunch. Corn kernels add a pop of texture, and broccoli florets brighten the dish. Coconut milk gives it a creamy touch without dairy. Make sure the onion and garlic are finely chopped and minced. They will fill the chowder with rich aroma and taste. Dried thyme and paprika add warmth and depth. Olive oil is perfect for sautéing. Don’t forget to season with salt and pepper to suit your taste. Lastly, fresh parsley is optional but makes a lovely garnish. It adds a burst of color and freshness. With these ingredients, you are ready to create a delicious chowder that is both filling and comforting. Enjoy the process, and let your slow cooker do the magic! Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves. Cook them until the onion turns soft and clear, about 3 to 4 minutes. This step adds a tasty base to the chowder. You want to smell the garlic and onion mix in the air. Once the onions and garlic are ready, transfer them to your slow cooker. Add 2 cups of diced potatoes, 1 cup of diced carrots, 1 cup of diced celery, 1 cup of corn kernels, and 1 cup of broccoli florets. Then, sprinkle in 2 teaspoons of dried thyme and 1 teaspoon of paprika. This mix brings color and flavor to your chowder. Now, pour in 3 cups of vegetable broth. Season with salt and pepper to taste. Stir gently to combine all the ingredients. Make sure everything is mixed well so the flavors blend nicely. Cover the slow cooker and set it to cook. You can choose to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chowder is ready when the vegetables are tender. You can check by poking them with a fork; they should be soft. After your cooking time is up, add 1 can (14 oz) of coconut milk to the slow cooker. This gives the chowder a creamy texture. Stir it in and let it heat through for 15 to 30 minutes on low. The coconut milk adds richness and a nice flavor. Before serving, taste the chowder. Adjust the salt and pepper if needed. This is your chance to make it just right for your taste buds. A little tweak can make a big difference. Ladle the chowder into bowls. If you like, add fresh parsley on top for a pop of color. It adds a fresh taste and looks great in the bowl. Enjoy your warm, creamy veggie chowder! If your chowder feels too thick, add more broth. Start with a half cup. Stir well and check if the texture feels right. You want it creamy but not too heavy. Adjust until you find your perfect mix. Herbs and spices can elevate your chowder. I love adding fresh thyme or dill. A pinch of cayenne can give it a nice kick. You can also try adding lemon zest for brightness. Experiment to find what you enjoy most. Pair your chowder with fresh bread. A warm, crusty loaf is perfect for dipping. A side salad can add a nice crunch. Consider a light, crisp green salad to balance the creaminess. Enjoy your meal while it's warm for the best taste. {{image_2}} You can make this chowder more filling by adding protein. Beans are a great choice. Try using canned chickpeas or black beans. Just rinse them well before adding. If you prefer tofu, use firm tofu. Cut it into small cubes and add it in with the veggies. Both options blend well with the creamy texture. For those who need dairy-free or gluten-free choices, swaps are easy. Instead of regular broth, choose a gluten-free vegetable broth. Coconut milk already makes this chowder dairy-free. If you want a different flavor, try almond or cashew milk. Just ensure they are unsweetened. Using seasonal vegetables makes this chowder fresh and fun. In spring, add peas or asparagus for a bright taste. Summer is perfect for zucchini or bell peppers. In fall, sweet potatoes or butternut squash can add sweetness. Winter calls for hearty root veggies like parsnips or turnips. Always choose what’s fresh to keep flavors vibrant. To store leftovers, let the chowder cool first. Place it in an airtight container. It will stay fresh for up to five days. Always label your container with the date. This helps you keep track of freshness. When ready to enjoy, just open and heat! You can freeze this chowder for later use. First, let it cool completely. Pour the chowder into freezer-safe containers. Leave some space for expansion. Seal tightly and label with the date. It can last for about three months in the freezer. Thaw it overnight in the fridge before reheating. Reheat your chowder on the stove for best results. Pour it into a pot and heat over low to medium heat. Stir often to avoid sticking. You can also use a microwave. Place it in a microwave-safe bowl and cover with a lid. Heat in short bursts, stirring in between. Adjust seasoning if needed after reheating. Yes, you can make this chowder ahead of time. Store it in an airtight container. Let it cool first, then place it in the fridge. It can stay fresh for about 3 to 4 days. To reheat, warm it on the stove or in the microwave until hot. Stir well to mix the flavors again. If you want a different base, try almond milk or cashew cream. Both keep the chowder creamy and delicious. For a richer flavor, use soy milk or oat milk. Each option has a unique taste, so choose what you enjoy. This chowder stays good in the fridge for 3 to 4 days. Make sure to store it in a sealed container. If you want to keep it longer, consider freezing it. It can last in the freezer for up to 3 months. Yes, adding meat can give the chowder a hearty twist. Cooked chicken or turkey works well. You can also try diced ham or crumbled sausage. Stir it in right before serving for best flavor. This blog post covered how to make Slow Cooker Creamy Veggie Chowder. You learned the key ingredients, from broth to coconut milk. I provided step-by-step instructions for cooking it to perfection. We discussed tips for texture and flavor enhancements. You also found variations and storage tips for leftovers. Now you can enjoy this tasty chowder any day! Try new ingredients and make it your own. Happy cooking!

Slow Cooker Creamy Veggie Chowder

Cozy up with a bowl of delicious Slow Cooker Creamy Veggie Chowder! This easy recipe combines fresh veggies like potatoes, carrots, broccoli, and corn with rich coconut milk for a creamy finish. Perfect for chilly days, this chowder is not only comforting but also nutritious. Discover how effortless it is to create this hearty dish in your slow cooker. Click through for step-by-step instructions and enjoy a warm bowl tonight!
Print Recipe Pin Recipe

Ingredients
  

3 cups vegetable broth

2 cups potatoes, diced

1 cup carrots, diced

1 cup celery, diced

1 cup corn kernels (fresh or frozen)

1 cup broccoli florets

1 can (14 oz) coconut milk

1 onion, finely chopped

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent (about 3–4 minutes).

    Combine Ingredients: Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes, carrots, celery, corn, broccoli, and sprinkle in thyme and paprika.

      Add Broth and Seasoning: Pour in the vegetable broth and season with salt and pepper. Stir gently to combine.

        Cook: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the vegetables are tender.

          Incorporate Coconut Milk: Once the cooking time is up, stir in the coconut milk for a creamy texture. Allow to heat through for an additional 15-30 minutes on low.

            Taste and Adjust: Taste the chowder and adjust salt and pepper if needed before serving.

              Serve and Garnish: Ladle portions into bowls and garnish with fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 6–8 hours | Servings: 6