When the weather turns chilly, there’s nothing quite like a warm bowl of chowder to lift your spirits and fill your belly. This creamy, comforting dish can be made with all sorts of delightful vegetables, each bringing its unique flavor to the table. Get ready to explore four irresistible homemade vegetable chowder soup recipes that are sure to become new favorites!
Roasted Corn and Zucchini Chowder
Imagine the sweet, smoky flavor of roasted corn mingling with tender zucchini in a creamy base that feels like a warm hug. This chowder is made by first roasting sweet corn on the cob and then blending it with sautéed onions, garlic, and fresh zucchini. What makes this recipe special is the depth of flavor from the roasted corn, which adds a delightful sweetness and complexity that is simply irresistible.
Ingredients:
- 4 ears of fresh corn
- 2 medium zucchinis, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for about 20 minutes, turning occasionally, until golden brown.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the diced zucchini and cook for about 5 minutes until they start to soften.
- Once the corn is roasted, cut the kernels off the cob and add them to the pot, along with the vegetable broth. Bring to a simmer.
- After about 15 minutes, stir in the heavy cream and let it heat through. Season with salt and pepper.
- Garnish with fresh basil before serving. Enjoy your creamy, dreamy chowder!
Hearty Potato and Kale Chowder

Sausage, Potato and Kale Soup from Allrecipes
Rating: 4.7. Ingredients: Bulk italian sausage, kale, chicken broth, red pepper flakes, whole milk Total Time: 1 hr.

Smoky Potato and Kale Soup from Half Baked Harvest
Rating: 4. Ingredients: Smoked sausage, canned coconut milk, manchego cheese, yukon gold, curly kale Total Time: 30 min.

Creamy Kale & Potato Soup from Erica Julson
Rating: 4.3. Ingredients: Italian sausage links, bacon, curly kale, yellow potatoes, garlic Total Time: 1 hr 5 min.
This chowder is a wonderful mix of creamy potatoes and nutritious kale that packs a flavorful punch. The potatoes are simmered until tender, then blended until creamy, while the kale adds a vibrant green color and a hearty texture. What makes this recipe popular is its comforting nature—perfect for those cozy nights in.
Ingredients:
- 4 large potatoes, peeled and diced
- 2 cups kale, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or plant-based alternative)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Using an immersion blender, blend the soup until creamy while leaving some chunks for texture.
- Stir in the chopped kale and milk, allowing it to simmer for another 5 minutes until the kale is tender.
- Season with salt and pepper to taste, and serve hot. This chowder is a true heart-warmer!
Spicy Tomato and Bell Pepper Chowder

Spicy Red Bell Pepper Soup from Allrecipes
Rating: 4.3. Ingredients: Ribs, red bell peppers, chicken broth, long grain rice, red pepper flakes Total Time: 1 hr 45 min.

Roasted Red Pepper and Tomato Soup from Cookie and Kate
Rating: 4.7. Ingredients: Red bell peppers, smoked paprika, olive oil, tomatoes, garlic Total Time: 1 hr 10 min.

Tomato and Roasted Red Pepper Soup from Dishing Out Health
Rating: 4.9. Ingredients: White beans, roasted red peppers, chicken broth, heavy cream, parmesan cheese Total Time: 30 min.
If you’re looking for a chowder with a kick, this spicy tomato and bell pepper version is for you! The base of this soup is made with juicy tomatoes that are simmered down to create a rich, flavorful broth, while the bell peppers add a sweet crunch. It’s the perfect balance of spicy and sweet, making it a popular choice for those who love a little heat in their meals.
Ingredients:
- 6 ripe tomatoes, chopped
- 2 bell peppers (any color), diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cream or coconut milk
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the chopped tomatoes and bell peppers. Cook for about 10 minutes until the tomatoes break down.
- Pour in the vegetable broth and add the red pepper flakes. Let it simmer for about 15 minutes.
- Blend the soup to your desired consistency, then stir in the cream or coconut milk.
- Season with salt and pepper to taste. Serve with a sprinkle of extra red pepper flakes if you like it hot!
Creamy Pumpkin and Carrot Chowder
This chowder celebrates the flavors of autumn with its creamy pumpkin and sweet carrots. The natural sweetness of the pumpkin is complemented by the earthy carrots, making for a soup that’s as delicious as it is comforting. It’s a favorite during the fall season but is delightful any time of year!
Ingredients:
- 2 cups pumpkin puree (fresh or canned)
- 2 cups carrots, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until translucent.
- Add the diced carrots and cook for another 5 minutes, stirring occasionally.
- Stir in the pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until carrots are tender.
- Blend the soup until smooth, then stir in the coconut milk and nutmeg.
- Season with salt and pepper to taste. This chowder is like autumn in a bowl!