This light yet creamy spring vegetable chowder is a fresh take on comfort food, made with a medley of seasonal vegetables and enriched with fresh herbs and tender hard-boiled eggs. With its balance of richness and brightness, this one-pot meal is perfect for welcoming warmer days while still enjoying the heartiness of a satisfying bowl of soup.
Why You’ll Love This Recipe
This chowder captures the essence of spring—light, nourishing, and full of fresh flavor. It’s brimming with tender baby carrots, new potatoes, leafy greens, and aromatic dill, all gently simmered in a velvety broth. The addition of hard-boiled eggs provides a unique and satisfying protein boost without the need for meat, making it a comforting vegetarian option. Quick to prepare and naturally gluten-free, this chowder is perfect for easy dinners, brunches, or meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 cups baby potatoes, halved or quartered
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or chard, chopped
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tablespoons fresh dill, chopped
- 4 hard-boiled eggs, halved (for topping)
Directions
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.
- Stir in the garlic, carrots, and baby potatoes. Cook for another 5 minutes, stirring occasionally to begin softening the vegetables.
- Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Add the chopped spinach or chard and cook for an additional 2–3 minutes, just until wilted.
- Remove from heat and stir in the cream or coconut milk along with the fresh dill. Taste and adjust seasoning as needed.
- Ladle the chowder into serving bowls and top each portion with two halves of a hard-boiled egg. Garnish with more dill if desired and serve warm.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories per serving: 290 kcal
Variations
- Vegan Version: Use olive oil and full-fat coconut milk, and omit the eggs or replace with cubed tofu for protein.
- More Vegetables: Add peas, asparagus tips, or leeks for extra springtime flavor.
- Thicker Chowder: Use an immersion blender to partially blend the soup before adding the cream for a thicker texture.
- Spice It Up: Add a pinch of red pepper flakes or a dash of white pepper for gentle heat.
- Protein Boost: Add cooked white beans or lentils to make it more filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, stirring occasionally.
If using cream, avoid boiling when reheating to maintain a smooth texture.
For best results, store hard-boiled eggs separately and add them just before serving.
FAQs
Can I make this chowder ahead of time?
Yes, it stores well in the fridge for a few days. For the best presentation, add hard-boiled eggs just before serving.
What’s the best potato for this recipe?
Baby potatoes or new potatoes hold their shape well and have a tender texture perfect for chowders.
Can I freeze this soup?
Freezing is not recommended if using cream, as the texture may change. If planning to freeze, add the cream after thawing.
Is this chowder gluten-free?
Yes, the recipe is naturally gluten-free as long as all broth ingredients are certified gluten-free.
Can I use dried dill instead of fresh?
Yes, use about 2 teaspoons of dried dill in place of fresh. Add it during the simmering step to develop flavor.
What can I serve with this chowder?
It pairs well with crusty bread, herbed biscuits, or a simple green salad.
Can I use kale instead of spinach or chard?
Yes, but kale may require a few extra minutes of cooking time to soften properly.
How can I make this chowder richer?
Add an extra tablespoon of butter or a splash of half-and-half before serving.
Do I need to peel the carrots and potatoes?
Peeling is optional—just wash them well. The skins add a bit of texture and extra nutrients.
Can I use pre-cooked or frozen vegetables?
Yes, just reduce the simmering time and adjust seasoning as needed when using pre-cooked or frozen produce.
Conclusion
This spring vegetable chowder is a delightful way to celebrate seasonal produce in a comforting, nourishing form. With its gentle richness, bright herbs, and hearty textures, it’s a versatile soup that brings warmth and freshness to your table. Whether you serve it as a starter or a standalone meal, this dish is sure to become a seasonal favorite.
Print
Spring Vegetable Chowder
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Spring Vegetable Chowder is a creamy, comforting soup made with fresh seasonal produce like baby carrots, potatoes, spinach, and dill. Topped with hard-boiled eggs for added richness and protein, it’s a vibrant vegetarian soup perfect for light dinners, spring meals, and cozy one-pot cooking.
Ingredients
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2 tablespoons olive oil or butter
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1 small onion, chopped
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2 garlic cloves, minced
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2 carrots, sliced
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2 cups baby potatoes, halved or quartered
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4 cups vegetable broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups fresh spinach or chard, chopped
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1/2 cup heavy cream or full-fat coconut milk
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2 tablespoons fresh dill, chopped
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4 hard-boiled eggs, halved (for topping
Instructions
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In a large pot, heat olive oil over medium heat. Add onions and sauté for 2–3 minutes until soft.
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Add garlic, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
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Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
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Stir in chopped spinach and cook for 2–3 minutes until wilted.
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Remove from heat and stir in cream and dill. Adjust seasoning as needed.
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Ladle into bowls and top each with halved hard-boiled eggs. Garnish with extra dill and serve warm.
Notes
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Coconut milk makes a great dairy-free alternative.
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Swap in seasonal greens like kale or arugula if desired.
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For extra texture, add fresh peas or corn in the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Seasonal
