Potato Corn Zucchini Chowder
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Soup
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Cuisine
Vegetarian
Potato Corn Zucchini Chowder
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This veggie-loaded chowder is so rich, hearty and satisfying, perfect for chilly nights!
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Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- ¼ cup all-purpose flour
- 2 cups milk 2%
- 3 cups vegetable broth
- 1 pound potato cubed, red
- 2 cups corn kernels roasted
- 1 zucchini chopped
- 1 bay leaf
- ½ teaspoon thyme
- Pinch cayenne pepper
- Pinch nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper and cook, stirring occasionally, until onions become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in red potatoes, corn, zucchini, bay leaf, thyme, cayenne pepper, nutmeg, salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Remove bay leaf.
- Serve immediately.
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