Carrot Chowder

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Carrot Chowder is a tomato-based chowder (not a soup), so you know it’s hearty, satisfying, rich, and thick. It’s absolutely delicious! It’s packed with veggies and carrots, so it’s bursting with goodness and lots of Vitamin A & C—comforting, loaded with delicious flavor, and healthy too!

How did Carrot Chowder come to be?

I grew up on Carrot Chowder. If I remember right, my mom clipped a recipe out of the newspaper sometime in the 80s, and it quickly became a staple in our dinner rotation. The recipe has evolved a bit over time, but it’s still one of my go-to comfort foods. Not only is it delicious, but it just makes you feel good inside!

My mom naturally shared the recipe with her friends and family, and everyone agrees: the best part of the dish is the cheese at the bottom of the bowl. My Banks-family cousins even call it “Treasure Soup” because they loved finding the gooey, cheesy treasure inside.

Ingredient Notes:

Ground beef — I use lean ground beef, but you can use what you have on hand, and feel free to substitute based on personal preference. (Use ground turkey to cut back on fat, ground venison if you like the flavor, or omit the meat to make a vegetarian version.)

Diced celery — Use 2–3 pieces/ribs of celery. When you measure out your ½ cup, pack the diced pieces in—the more veggies, the better!

Diced green peppers — Use about half of a large pepper. Pack the pieces into your measuring cup so you end up with a really thick and hearty chowder.

Diced onions — Use about half of a large yellow onion, and like the other veggies, pack it in!

Garlic — My mom’s recipe calls for garlic salt, but I love the flavor boost of fresh garlic. I used 3 good-sized cloves, but use more if you love it.

Grated carrots — Carrots are the star of this dish, and bring a delicious natural sweetness and flavor. Use about 7–8 carrots. I prefer to use a box grater and grate them by hand, but you could also use a blender or food processor. Your grocery store may even carry pre-grated carrots to save you time.

Tomato juice — Any brand will work. I usually buy a 46 oz can. (It’s on the grocery aisle with other fruit juices.) And I always have plenty of juice left over.

Sugar — It may feel weird to add sugar to a savory dish, but a little bit is needed here to balance the acidity of the tomato juice and smooth out the chowder’s flavor.

Fresh thyme — The original recipe called for dried marjoram, but since It’s not commonly used in traditional American dishes, most home cooks in the US don’t keep any on hand. I prefer the milder flavor of thyme, and I grow it in my garden so I usually have fresh on hand. For an even stronger flavor, you can try oregano. Either fresh or dried herbs work, but if you used dried remember to adjust the amount.

Cream of celery soup — Any brand will work, but I always look for the ”healthy request“ or organic options because there are fewer additives and no MSG.

Cheese — A little white cheese looks so pretty in contrast with the orange chowder. I love the mild flavor of Swiss, but Monterey jack or mozzarella would also be good.

Hot sauce — This is optional. A couple of dashes go a long way.

Helpful Tips:

• This recipe freezes very well. It’s often worth making a double batch. Then you can freeze half and heat it up on a busy day. 
• Definitely pack up the leftovers (if you have any!) This is the kind of dish that somehow tastes even better the next day. It will stay good in the fridge for 3-4 days.

Serving Suggestions:

• My favorite way to eat a bowl of carrot chowder is with a slice of buttered, warm French bread. It’s also good with crackers or crispy fried onions sprinkled on top.
• A great way to elevate this simple dish for a special occasion is to serve it in bread bowls. (This was a favorite at our Robbins family Christmas parties.)
• Keep this recipe in mind all year long. A bowl of chowder is always comforting in the fall and winter, but carrots are also perfect for Easter and spring. And it’s especially fun for Halloween. The orange color is festive, and I even remember my mom serving it to us in a hollowed-out pumpkin!

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