Creamy Winter Vegetable Chowder with Carrots and Parsnips

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 medium carrots, diced
• 3 medium parsnips, diced
• 1 1/2 lb Yukon Gold potatoes, 1/2-inch cubes
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup water
• 1 bay leaf + 4 sprigs fresh thyme (or 1 tsp dried)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2–2 tsp kosher salt, to taste
• 1 tsp freshly ground black pepper
• Chopped fresh parsley or chives, for garnish

Do This

• 1. Prep all vegetables into small, even dice (about 1/2 inch) so they cook evenly.
• 2. In a large pot, melt butter with olive oil over medium heat; cook onion and celery 5–7 minutes until soft.
• 3. Add carrots, parsnips, potatoes, garlic, salt, pepper, and thyme; cook 5 minutes, stirring.
• 4. Sprinkle flour over vegetables and stir for 2 minutes to form a light roux.
• 5. Slowly pour in broth and water while stirring; add bay leaf, bring to a boil, then simmer 15–20 minutes until vegetables are tender and chowder thickens.
• 6. Reduce heat to low, stir in cream and milk, warm 3–5 minutes without boiling; adjust seasoning, garnish with herbs, and serve hot.

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Why You’ll Love This Recipe

• Thick, creamy, and ultra comforting on chilly winter nights.
• Uses simple, budget-friendly root vegetables you can find all winter long.
• Made in one pot with easy, straightforward steps for any home cook.
• Flexible base that is easy to adapt to be lighter, richer, or even vegetarian.

Grocery List

• Produce: Yellow onion, celery, carrots, parsnips, Yukon Gold potatoes, garlic, fresh thyme (or dried), fresh parsley or chives (for garnish), optional bay leaf.
• Dairy: Unsalted butter, heavy cream, whole milk.
• Pantry: Olive oil, all-purpose flour, vegetable or chicken broth, kosher salt, black pepper, optional smoked paprika or ground nutmeg, crusty bread for serving.

Full Ingredients

Vegetables and Aromatics

• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 celery stalks, diced (about 1 cup)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 medium parsnips, peeled and diced (about 1 1/2 cups)
• 1 1/2 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes (about 4 cups)
• 3 cloves garlic, minced

Soup Base

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth (low-sodium preferred)
• 1 cup water (or additional broth)
• 1 bay leaf
• 4 sprigs fresh thyme, tied with kitchen twine, or 1 tsp dried thyme

Creamy Finish

• 1 cup heavy cream
• 1/2 cup whole milk (or more cream for extra richness)

Seasoning

• 1 1/2–2 tsp kosher salt, plus more to taste (use less if broth is salty)
• 1 tsp freshly ground black pepper, plus more for serving
• 1/4 tsp smoked paprika or a tiny pinch of ground nutmeg (optional, for warmth)

To Serve

• 2–3 tbsp chopped fresh parsley or chives
• Crusty bread or biscuits, for dipping (optional but recommended)

Step-by-Step Instructions

Step 1: Prep and organize your ingredients

Wash, peel, and dice the vegetables before you start cooking. Dice the onion and celery into small pieces. Peel the carrots and parsnips, then cut them into roughly 1/2-inch dice so they cook at about the same rate as the potatoes. Scrub the potatoes (peel if you prefer a smoother texture) and cut them into 1/2-inch cubes. Mince the garlic. Measure out the butter, oil, flour, broth, water, cream, and milk so everything is ready to go.

Having everything prepped and within reach makes the cooking process smooth and helps prevent the flour or garlic from burning while you scramble to measure ingredients.

Step 2: Soften the aromatics

Place a large heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium heat. Add the 3 tablespoons of butter and 1 tablespoon of olive oil. Once the butter has melted and is gently foaming, add the diced onion and celery with a pinch of salt.

Cook, stirring occasionally, for 5–7 minutes, until the onion is soft and translucent but not browned. This slow softening builds sweetness and flavor into the chowder. If the vegetables start to brown, reduce the heat slightly.

Step 3: Add root vegetables and seasonings

Add the diced carrots, parsnips, and potatoes to the pot. Stir well to coat them in the butter and oil. Sprinkle in 1 1/2 teaspoons of kosher salt, the 1 teaspoon of black pepper, and the thyme (fresh sprigs or dried). Add the optional smoked paprika or pinch of nutmeg if using.

Cook for 4–5 minutes, stirring occasionally, to begin softening the root vegetables and to let the flavors meld. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown or it can turn bitter.

Step 4: Make the roux with the vegetables

Sprinkle the 1/4 cup of flour evenly over the vegetables. Stir continuously for 2 minutes, making sure the flour is fully absorbed by the butter and coats the vegetables. The mixture will look a bit dry and pasty at first; this is normal.

Cooking the flour briefly like this removes any raw flour taste and creates a light roux that will thicken the chowder later. Keep the heat at medium and scrape the bottom of the pot as you stir to prevent sticking.

Step 5: Add liquids and simmer until tender

Gradually pour in the 4 cups of broth while stirring constantly to avoid lumps. Once incorporated, add the 1 cup of water. Drop in the bay leaf and make sure the thyme sprigs are submerged if using fresh thyme.

Increase the heat to medium-high and bring the soup just to a gentle boil, stirring occasionally. Once it reaches a boil, immediately reduce the heat to low or medium-low so it settles into a steady simmer. Partially cover the pot with a lid and simmer for 15–20 minutes, stirring every few minutes, until the potatoes, carrots, and parsnips are very tender when pierced with a fork and the broth has thickened into a light, velvety base.

Step 6: Stir in cream and adjust thickness

Remove the bay leaf and any thyme stems. Reduce the heat to low. Slowly stir in the 1 cup of heavy cream and 1/2 cup of whole milk. Warm the chowder gently for 3–5 minutes, stirring frequently. Do not let it boil after adding the dairy, as high heat can cause the cream to separate.

If the chowder is thicker than you like, thin it with a splash or two of extra broth, water, or milk. If it seems too thin, let it simmer uncovered for a few more minutes, stirring often, until it reaches your preferred consistency. It should be creamy and spoon-coating, but still soup-like rather than a solid stew.

Step 7: Taste, finish, and serve

Taste the chowder and adjust the seasoning, adding more salt or pepper as needed. The flavors should be well-rounded, with a gentle sweetness from the root vegetables and a cozy richness from the cream. If you want a slightly smoother texture, you can lightly mash some of the potatoes against the side of the pot or briefly pulse the soup with an immersion blender, leaving plenty of visible chunks.

Ladle the chowder into warm bowls. Top each serving with a sprinkle of chopped fresh parsley or chives and a final grind of black pepper. Serve hot with crusty bread, biscuits, or a simple green salad on the side.

Pro Tips

• Cut everything evenly: Aim for 1/2-inch dice on carrots, parsnips, and potatoes so they cook at the same rate and give you a pleasing, hearty texture in every spoonful.
• Use Yukon Gold potatoes: They hold their shape yet gently break down around the edges, helping to naturally thicken the chowder without becoming mushy.
• Mind the heat after adding cream: Once the cream and milk are in, keep the soup below a simmer to prevent curdling or a greasy texture.
• Season in layers: Add some salt early with the vegetables, then taste and adjust at the end to avoid an overly salty chowder, especially if your broth is not low-sodium.
• Make it as chunky or smooth as you like: Mash a few potatoes or partially blend the soup for a thicker, creamier feel while still leaving chunky vegetables visible.

Variations

• Smoky bacon version: Start by cooking 4–6 slices of diced thick-cut bacon in the pot until crisp. Remove the bacon, leaving 2–3 tablespoons of drippings. Reduce the butter to 1–2 tablespoons, then proceed with the recipe, adding the bacon back in at the end for a smoky, meaty twist.
• Lighter, brothier chowder: Replace the heavy cream with half-and-half or additional whole milk. For an even lighter option, use 1 cup milk and skip the cream entirely, thickening slightly more with potatoes and a touch extra flour if desired.
• Vegetarian and dairy-free: Use vegetable broth and swap butter for olive oil or vegan butter. Replace the cream and milk with 1 1/2 cups of unsweetened, unflavored plant milk (such as oat or cashew) and 1/4–1/2 cup full-fat coconut milk for richness.

Storage & Make-Ahead

Let the chowder cool to room temperature for about 30–45 minutes, then transfer it to airtight containers. Refrigerate for up to 4 days. The soup will thicken as it chills; when reheating on the stovetop over low to medium-low heat, stir in a splash of broth or milk to loosen it to your desired consistency. Stir frequently and avoid boiling to keep the creamy texture smooth.

This chowder also works well as a make-ahead meal. You can prepare it up to the point just before adding the cream and milk, cool, and refrigerate for up to 2 days. When ready to serve, reheat gently, then add the dairy and warm through. Because of the cream, freezing is not ideal; the texture can become grainy once thawed. If you do freeze it (up to 2 months), thaw overnight in the refrigerator and reheat very gently, whisking in a bit of fresh cream to help restore smoothness.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 320 calories; 6–8 g protein; 30–34 g carbohydrates; 20–22 g fat; 4–5 g fiber; 8–10 g sugar (mostly from vegetables); sodium will vary widely depending on the broth and salt used, but expect around 700–900 mg per serving when using low-sodium broth and 1 1/2–2 teaspoons of kosher salt in the pot. These numbers are estimates and will change with ingredient brands and any substitutions or additions.