Sunday, December 1, 2019

Hearty Vegetable Chowder

Making soups and stews from scratch is one of my favorite pastimes during the chilly months of fall and winter. Today I'm sharing a recipe for vegetable chowder that I adapted from an old issue of my favorite (now defunct) magazine, Everyday Food. No cream or cheese is in this recipe, making it a healthier chowder. Rather, the creaminess comes from milk and partially blending some of the veggies. It's comfort food that isn't too heavy or fattening. I hope you like it!

Hearty Vegetable Chowder

3 tablespoons butter
1 large yellow onion, diced
2 medium red bell peppers, seeds and ribs removed, diced
3 cups 2% milk*
3/4 teaspoon dried thyme
3 large baking potatoes, peeled and cubed (3/4" cubes)
4 cups frozen yellow corn kernels
1 lb. green beans, ends trimmed and beans cut into 1" pieces
Coarse salt and freshly ground black pepper

1) In a large stock pot*, melt butter over medium heat. Add onion and bell peppers and cook, stirring occasionally, until softened, 5 to 7 minutes.

2) Add the milk, thyme, potatoes and 5 cups of water. Bring to a boil, reduce heat and simmer, covered, until potatoes are almost tender, 6 to 7 minutes.

3) Stir in the corn, 1 tablespoon salt and freshly ground pepper to taste. Simmer for 3 minutes. 

4) Using an immersion blender*, puree the soup until about 1/4 of the vegetables are pureed.

5) Add the green beans; bring to a simmer and cook until the beans are tender, about 8 minutes. Season with more salt, if needed. Serve with hot pepper sauce, if desired, and a crusty bread. 

You can substitute 1% milk for less fat or whole milk for extra creaminess.
I use a 7-quart stock pot to make this soup. 
If you don't have an immersion blender, transfer about 3 cups of the vegetables to a blender container using a slotted spoon and process until smooth; return pureed veggies to the pot.


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