dinner

This potato chowder with Hakurei turnips is cozy, comforting, and packed with flavor! Onion, leek, garlic, and herbs create an aromatic flavor base while jalapeños lend subtle spice. Chunks of potato and turnip are simmered until tender then finished off with a drizzle of cream. Enjoy this vegetarian chowder as-is or garnish it with shredded cheddar and sliced scallions.

I decided to give the traditional potato chowder a flavorful and more plant-forward update with this cozy recipe! Onion, leek, jalapeno, garlic, and herbs create an aromatic base for the potatoes and turnips. Heavy cream (or plant-based cream!) is stirred in at the end to lend creaminess. I typically cook in smaller batches to eliminate food waste so this chowder makes 2-4 servings. You can easily double the recipe and make it in a bigger pot/Dutch oven if you like!

Why You’ll Like This Potato Chowder

• It’s super cozy and packed with vegetables and aromatics.
• It’s gluten free, vegetarian, and can be made vegan with one easy swap.
• It tastes sort of like a loaded baked potato but with way more plants and a better balance of flavors.
• It comes together in 35 minutes or less.
• It’s the perfect companion to a grilled cheese sandwich.

Grab These Ingredients

Veggies/Herbs:

• Yellow Onion — this is my go-to onion when I’m building flavor in a recipe because they have a nice sweetness to balance the pungency. You’ll a medium-sized one for this recipe.
• Leek — since we’re using aromatics in this chowder to build flavor, we’re using an onion AND a leek. The leek adds a delicate onion flavor and subtle sweetness.
• Jalapeños — these add a lovely spiciness to the chowder. Use 1 pepper and remove all of the veins/seeds for a mild version. Use two peppers and remove most (but not all) of the seeds and veins for a medium version. Use two peppers and leave all of the veins/seeds in for the spiciest version!
• Garlic — adds flavor to the chowder. I used two cloves but you can adjust the amount based on what you prefer!
• Fresh Thyme Leaves and Dried Oregano — lend a lovely herbal flavor that helps to balance out all of the aromatics. I love using fresh thyme leaves here instead of dried but if you only have dried, you can use a scant 1/2 teaspoon in place of the fresh ones.
• Hakurei Turnips — rather than using all potatoes in this chowder, I added a bunch of Hakurei turnips to create more veggie diversity. I love how incredibly tender they are when cooked.
• Russet Potato — I love using russets here because they start to break down a little as they cook which helps thicken the chowder. Also, they’re usually the most affordable compared to other potato varieties!

Basics and Garnishes:

• Vegetable Broth or Vegetable Bouillon — somehow, this ingredient didn’t make it into the photo! You can use your favorite low sodium vegetable broth here or you can use 1 vegetable bouillon cube plus 3 cups of water. I actually prefer the bouillon cube/water combo here because it doesn’t overwhelm the flavor of the aromatics.
• Heavy Cream — you can’t have chowder without cream! You can easily make this chowder vegan by using a plant-based cream alternative. Trader Joe’s makes a great one that is affordable and tastes great.
• Olive Oil — helps cook down the aromatics.
• Sea Salt — seasons and balances flavors.
• Shredded Cheddar and Scallions — these are completely optional garnishes. They give the chowder a loaded baked potato sort of vibe. If you’re vegan, use a shredded cheddar style cheese (Violife is my go-to!).

What are Hakurei Turnips?

You’ve probably seen these humble little turnips in the store! Hakurei turnips are small white turnips with a delightfully sweet flavor and a more tender, juicy texture compared to their larger counterparts. They are frequently sold in the States under the names “salad turnips”, “baby turnips”, or “Japanese turnips”. Depending on where you live, they are most commonly available during fall, winter, and spring. You can find them at farmers markets, well-stocked grocery stores, and Asian supermarkets.

Key Steps to Making this Potato Chowder

PREP THE VEGGIES. While your pot heats up, you’ll do all of the chopping for the onion, leek, jalapeños, garlic, thyme, potato, and turnips. This will streamline everything once you start the cooking process.

SAUTE THE AROMATICS. Before we add the turnips and potatoes, we’re building flavor with our aromatics (onion, leek, jalapeño, garlic, thyme, and oregano). The onions and leeks are cooked first until they soften, then the jalapeño is added. Once it softens, the garlic, thyme, and oregano are added. These are cooked for about 2 more minutes before the potatoes and turnips are stirred in.

ADD THE STOCK AND SIMMER. After you stir in the potatoes and turnips, you’ll pour in the stock or bouillon/water. Allow everything to come to a simmer. Simmer for 12-15 minutes or until the potatoes and turnips are fork tender.

ADD THE CREAM. Once the potatoes and turnips are tender, turn off the heat then stir in the cream. Serve your chowder as-is or sprinkle some shredded cheddar and sliced scallions on top. You can also serve your favorite bread alongside the chowder if you like.

Notes on Substitutions

• Make it Vegan — substitute plant-based cream for the heavy cream.
• Can’t find Hakurei turnips? — you can either use another russet potato in their place or use 1-2 standard larger turnips.
• Jalapeños — you can use 1 large poblano pepper instead. If you don’t want any spice at all, simply leave them out.
• Fresh Thyme — you can use dried thyme in place of the fresh thyme. You’ll need a scant 1/2 teaspoon of dried thyme leaves.
• Garlic — if you don’t have fresh garlic but have garlic powder, you can use 1/4 teaspoon in place of the 2 cloves called for in the recipe.

Looking for other cozy soups to enjoy this winter? Try this winter minestrone with collards, sweet potatoes, and fennel or this celeriac and fennel potato soup with smoky shiitakes. If you’d like to browse all of the soup recipes in the archives, head here!

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