Autumn is upon us. For many of us, school has started, the air is turning cool and the leaves are beginning to change to beautiful hues of orange and crimson.
This is the time of year when my dinner table begs for rich and warm soups, such as this vegetable chowder. Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor. This is a great dish for vegetarians or to add to your rotation of family meals.
Ingredients3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
To Prepare- In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
- With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are not quite tender, 4-5 minutes. Season again with salt.
To FreezeCool chowder completely before transferring to airtight plastic containers; leave 1 inch of space at the top. Label and store in refrigerator.
To ServeDefrost overnight in the refrigerator, then reheat on stove top over low heat (or in microwave).
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Comments (9)
I can taste this. This tastes good. It's about time to move into Chowders.
Sounds good but would it be better to add half and half or heavy cream? Or would that make it too rich?
@shunny@xanga - This is what I was thinking too, the recipe looks solid; but I think if I were to make this I'd stick to my preference of using Half and Half/ Cream too, probably making a light roux to start it with. Milk based Chowders, while lighter just... for me at least... don't seem to have enough body or substance or mouthfeel or something.
Wow, this looks so delicious, Im definatly making this come autumn.
thank you for the veggie friendly dish! :)
That sounds delicious! I wish to try it.
Mmmmm... Sounds good!
I have bookmarked this page. :)
This sounds pretty good. I love homemade soups, chowders, and stews!