Broccoli Chilli Chowder

Vegetable Chowder with a Kick

This was my first time making a vegetable chowder, and I’m so glad I finally ventured there. It’s incredibly moreish, comforting, and a perfect way to make the most of seasonal vegetables from the garden and a handful of pantry staples.

When you think of chowder, it’s often the classic seafood version that comes to mind—clams, mussels, calamari and fish simmered in a creamy base. But chowder doesn’t have to contain seafood, and it certainly doesn’t need to be heavy with split peas, lentils or swede as you might find in a thick winter stew.

This version is lighter, brighter and just right for a satisfying meal that doesn’t weigh you down.

A quick note on chowder vs. cream soup vs. bisque

• Chowder comes from the French word chaudière, meaning stew pot. Traditionally, it’s a thick soup made with seafood or vegetables, and often has a milk or tomato base.

• Bisque is a smooth, pureed soup with a seafood stock base.

• Cream soups tend to be pureed or strained, without chunky vegetables.

My version ticks all the chowder boxes: a creamy milk base, thickened with flour, and built on classic ingredients like onions and potatoes. No seafood here, but the addition of broccoli gave it a lovely green lift and a bit of texture.

The real twist? A spoonful of hot chilli relish stirred in just before serving. It adds the perfect kick and turns the dish from simple to standout.

How to Build Your Own Vegetable Chowder

If you have seasonal produce on hand, this recipe is endlessly adaptable. Here are a few ideas for combinations:

• Potato + Corn + Zucchini
• Carrot + Leek + Spinach
• Cauliflower + Kale + Sweet Potato
• Pumpkin + Silverbeet + Spring Onion

You can also add herbs like thyme or parsley near the end for a bit of freshness, or a handful of grated cheese stirred through for extra richness.

If you’re dairy-free, try using oat milk or coconut milk for the base and thicken with a flour and oil roux or a little mashed potato.

This vegetable chowder was one of those quiet kitchen wins—a comforting dish that feels both nostalgic and nourishing. Served with crusty bread, it made for a simple but satisfying dinner.



Broccoli Chilli Chowder

Ingredients

• 1 Tbsp butter
• 1 Tbsp vegetable oil
• 1/2 onion
• 1 tsp minced ginger
• 2 mini vine sweet peppers
• 1 stick of celery
• 2 Tbsp flour
• 2 cups milk
• 2 cups vegetable stock
• 3 medium potatoes
• small broccoli
• salt & pepper to taste
• 1 Tbsp Hot Chilli Relish (optional for extra bite)

Method

1. Thinly dice onion and add to a saucepan with oil and butter. The oil stops the butter from burning, and the butter adds a wonderful flavour to the chowder!  Allow to saute for around 5 minutes until the onion begins to soften. To this add ginger, thinly sliced sweet peppers and celery and continue to saute for a few more minutes.
2. Sprinkle in the flour and stir through the buttery vegetables in the saucepan. Allow them to be well coated with flour. Slowly add milk at first, stirring as you go. The vegetables will begin to thicken to a roux. Add more milk and keep stirring so there are no floury lumps. Add your vegetable stock.
3. Once you have a thin liquid base, add peeled/diced potatoes and thinly sliced stalks from the broccoli. These are very delicious and should not be thrown out!  After around 10 minutes, add thin florets of broccoli and salt & pepper to taste.
4. Allow to simmer for 20 minutes or so. The chowder will naturally thicken slightly through evaporation and the potato disintegrating as it cooks.  Just before serving, stir in Hot Chilli Relish. It doesn’t discolour the chowder yet it provides a delicious after-bite.
5. Serve hot with toast grilled with tasty cheddar cheese. Delish!