Skip to main content

Spring Fling Vegetable Chowder

Recipe Image for Spring Fling Chowder
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label


1 Tablespoon vegetable oil
1 small onion, chopped
2 cups chopped asparagus (fresh or frozen)
1 large potato, peeled and diced
3 cups low-sodium broth (any type) or water
1 can (15 ounces) cream-style corn
1 cup peas (frozen or canned, drained and rinsed)
1/2 teaspoon salt (optional)
1/2 teaspoon pepper (optional)
½ cup grated cheddar cheese


  1. Wash hands with soap and water.
  2. Heat oil in large pot over medium heat (300 degrees F in an electric skillet). Cook onion, asparagus and potato until soft, about 10 minutes.
  3. Add broth and corn. Cover and simmer until potato is tender, about 10 minutes.
  4. Add peas, salt and pepper, if desired, and simmer 2 to 3 more minutes.
  5. Top with cheese and serve warm.
  6. Refrigerate leftovers within 2 hours.


  • Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • Try using fresh or frozen broccoli instead of asparagus.
  • Try using canned green beans or diced tomatoes instead of peas.

You might also like...

Recipes A-Z

Photo of Black Bean Soup

Black Bean Soup

15 minutes
45 minutes
12 cups
Photo of Strawberry Cucumber Salad

Strawberry Cucumber Salad

20 minutes
4 Cups
Photo of Blueberry Tofu Smoothie

Blueberry Tofu Smoothie

5 minutes
4 cups
Photo of Ramen Cabbage Salad

Ramen Cabbage Salad

15 minutes
8 Cups