Lotsa Vegetable Chowder

vegetable chowder

INGREDIENTS:

  • 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
  • ½ small onion, peeled and chopped
  • 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
  • 2 medium carrots, peeled and diced
  • 2 stalks of celery, chopped
  • ¼ cup chopped red bell pepper
  • 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
  • 1 clove garlic, peeled and minced
  • 2 tablespoons chopped thyme
  • ⅛ teaspoon white pepper
  • 2 teaspoons ground cumin
  • 3 tablespoons chopped dill
  • Salt to taste

Instructions

In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

 

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