Lovely and lighter version of a vegetable clam chowder. This will be one of your favorites night dinners after you try it once.
I love chowders beyond any measure. My shrimp and bacon chowder is one of my favorites soups for a cold winter day — assuming that winter in Lisbon can be counted as winter.
But these vegetables and clam chowder is way more light and healthy. I was hesitating about calling it “chowder”. It is loaded with veggies (carrot, potatoes, mushrooms, and onions) but it also has some richness from the butter and milk. Nonetheless, the butter and the milk are added in a small amount compared to another kind of chowders.
So, the first difference is that this creamy soup is not saturated with fat and cream. It’s quite rich but the main flavor is the clam and the milk is not overpowering this flavor.
This lighter clam chowder is a cozy choice for a weeknight dinner. It is super yummy and warming. Unlike the majority of chowders that take a lot of time and stirring to build up the flavor, this vegetable and clam chowder is super easy to make. In less than 30 minutes you are ready to feed the family.
I hope you like this simple recipe as much as I do and I see you in the next recipe!
- 1 carrot
- 1 big potato
- 1 onion
- 4 shiitake mushrooms
- 3 garlic cloves minced
- 1 cup water
- 1 cup vegetable broth
- ½ cup milk
- 2 tbsp butter
- 1 tbsp of cut chives
- Salt and Pepper
Cut the carrot, the potato, the mushrooms and the onion into small pieces.
Heat a big soup pot and melt the butter.
Add the onion and the garlic and cook over low heat for a couple minutes.
Add the potatoes, the carrots, and the mushrooms and cook for 5 minutes until the mushrooms lose a bit of water.
Add the water and the vegetable broth and let it simmer for about 15 minutes (until the carrots and the potatoes are fork-tender).
Pour the milk and season with salt and pepper to taste. Cook for a couple minutes.
Serve and sprinkle with chives.