Vegetable Chowder

You’ll make a creamy, satisfying vegetable chowder that comes together in one pot using two kinds of potatoes, frozen mixed vegetables, and baby spinach. This is the kind of recipe you’ll return to on busy nights—it’s faster than ordering takeout and uses straightforward ingredients you likely have on hand, with a clever trick of thickening plant milk with arrowroot powder to create that classic chowder richness. By the end, you’ll have a comforting dinner that serves a crowd, stores well for leftovers, and pairs surprisingly well with crisp apple slices on the side.

Makes 9 cups | Active Time: 30 minutes | Total Time: 35 minutes

Chef's Notes

Suggested adult serving: 3 cups; 1 apple
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.

RECIPE TIPS
Unflavored Plant Milk: Plant milk is the term we use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soy milk are all varieties of plant milk. Look for unsweetened, unflavored plant milks.

Arrowroot Powder: If arrowroot is unfamiliar or unavailable to you, you can substitute cornstarch or tapioca starch. If using cornstarch, be sure to boil the mixture for 1 minute to eliminate the starch taste. If using tapioca, double the quantity for similar thickening results.

Step 1: Make the Chowder

36 fl oz unflavored plant milk (divided) (≈4 1⁄2 cups)
1 lb + 2 oz potatoes scrubbed & cut into medium dice (≈3 cups)
12 oz sweet potatoes scrubbed & cut into medium dice (≈2 1⁄4 cups)
12 oz frozen mixed vegetables (≈3 cups)
3⁄4 yellow onion chopped (≈3⁄4 cup)
1 1⁄2 dried bay leaves
3⁄4 teaspoon dried thyme
3⁄4 teaspoon dried dill
3 oz baby spinach (≈4 cups)
2 tablespoons arrowroot powder (or cornstarch)
freshly ground black pepper
sea salt
FOR SERVING
3 tablespoons scallions (optional) (white & green parts) sliced
3 apples, cored and sliced

In a stockpot over high heat, combine 4 1⁄4 cups plant milk, all potatoes, mixed vegetables, onions, bay leaf, thyme, and dill. Cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.

Add spinach and cook until wilted, 1 to 2 minutes. In a small bowl, combine remaining plant milk and arrowroot.

Add to soup. Increase heat to high and bring to a boil; cook for 1 minute. Season with salt and pepper to taste. Remove and discard bay leaf.

Sprinkle with scallions, if desired, and serve alongside apples.

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