Oh, spring. Your temperamental weather is the best and worst time of the year. Luckily, we have delicious soups like this veggie chowder to get us through your ups and downs of high temps and snowstorms.

Our vegetable chowder mixes frozen and fresh for a super simple and pleasing weeknight meal. When you look out the window, and it’s sleeting a day after it was 70, this soup is the perfect emotional band-aid.

Fresh and frozen veggies come together for a spring vegetable chowder that's delicious any time of the year.

Creamy without the cream, this spring soup is light and hearty at the same time. A blend of peas, carrots, potatoes, and leeks creates a menagerie of color and flavor for a chilly day.

The touch of rosemary and sea salt from our Way Better Snacks Rosemarry Me and Olive Oil Crackers are the perfect accompaniment. Made from sprouted barley and sprouted flax seeds, our crackers not only offer a satisfying crunch and crumble for your soup, but a boost of nutrients, too!

This light, springy veggie chowder is accompanied perfectly by a pop of herbaceous Rosemary and Olive Oil sprouted crackers.

Whether you’re serving this up for an easy family dinner night around the dining table or a quick dinner for two at the kitchen island, keep the quantities the same. This soup makes for delicious leftovers, letting all of the flavors meld together overnight. Not ready to dig into two nights in a row? You can also freeze it in ball jars for an easy

It’s time to clink our spoons and dig into the new season. Whether the breeze is southerly or chilled from the snow, this soup is sure to offer a bowl of comfort no one can resist.

Time to dip that spoon into warm, spring deliciousness. This vegetable chowder will please the whole family!


Spring Vegetable Chowder

  • prep: 15 minutes
  • cook: 30 minutes
  • servings: 6


3 Tbsp butter

1 large leek, diced

2 garlic cloves, minced

2 carrots, cut 1/4” thick

2 ribs celery, cut ¼” thick

1 tsp fresh chopped rosemary

5 cups ½” russet potato cubes (about 4 potatoes)

3 cups milk

4 cups broth (of your choice)

1 ½ cups fresh or frozen peas

1 ½ cups fresh or frozen corn

1 tsp salt

½ tsp pepper

1 cup shredded cheddar, for garnish

Rosemarry Me and Olive Oil Sprouted Barley Crackers


Melt the butter in a large soup pot over medium heat. Add the leek and cook for 3 minutes before adding the garlic, carrots, celery, and rosemary.

Cook for another three minutes before adding the potatoes, milk, and broth.

Bring the mixture to a gentle simmer and let cook for 10 minutes, or until the potatoes are nearly done (test with a fork).

Use an immersion blender, or a regular blender, to blend half of the soup. Return to the pot, add the peas, corn, salt, and pepper. Cook for another few minutes, until the peas and corn are heated through.

Serve topped with shredded cheddar and Rosemarry Me crackers.

Table set for two? This vegetable chowder is perfect for spring and makes even more delicious leftovers.

More Recipes You May Enjoy