Spring Vegetable Chowder

A hearty chowder featuring fresh spring vegetables perfect for damp spring days when you need something warm and filling.

Cook time: 45 minutes

Servings: 8

Ingredients

• 3 Tbsp unsalted butter
• 1 bunch spring onions or green onions trimmed and sliced
• 1.5 lb new potatoes cut into 1/2 inch pieces
• 8 oz asparagus trimmed and cut into 1 inch pieces
• 1 tsp fresh thyme leaves
• 3 cloves garlic minced
• 0.33 cup all-purpose flour
• 4 cups vegetable broth homemade or store-bought low-sodium
• 1 cup water
• 1 tsp salt
• 0.75 tsp freshly ground black pepper
• 1 cup peas fresh or frozen
• 1 cup whole milk or half-and-half
• 0.75 cup fresh dill chopped, plus more for serving
• 1 Tbsp fresh lemon juice
• 1 radish thinly sliced, for serving (optional)

Instructions

1. In a large Dutch oven or stockpot over medium heat, melt the butter. Add the onions, potatoes, and asparagus and sauté until starting to soften, 5 to 7 minutes.
2. Add the thyme leaves and garlic and sauté until fragrant, about 30 seconds. Then, add the flour and sauté until starting to gain color, 2 to 3 minutes.
3. Add the vegetable broth, 1 cup of water, the salt, and pepper and bring to a boil over high heat. Turn the heat down to medium-low and simmer until the potatoes are easily pierced with a fork, about 10 minutes.
4. Add the peas and simmer just until the peas are cooked all the way through, about 5 minutes. Use the back of a wooden spoon to slightly smash a few of the potatoes so they release their starches.
5. Remove from the heat and add the milk, dill, and lemon juice. Taste and season with salt, pepper, and lemon juice as needed. Serve warm, topped with radish slices, if desired, and more dill.