Lotsa Vegetable Chowder

Ingredients

• 2 lb Yukon Gold, white, or russet potatoes (Small potatoes, cut into ½-inch chunks)
• 0.5 Small onion (Peeled and chopped)
• 1.75 cup Fresh corn (Kernels removed; reserve the cobs)
• 2 Carrots (Medium, peeled and diced)
• 2 stalks Celery (Chopped)
• 0.25 cup Red bell pepper (Chopped)
• 1 cup Broccoli and cauliflower stalks (Chopped; remove and discard outer fibrous parts)
• 1 clove Garlic (Peeled and minced)
• 2 tbsp Fresh thyme (Chopped)
• 0.125 tsp White pepper
• 2 tsp Ground cumin
• 3 tbsp Fresh dill (Chopped)
• 6 cup Water
• Salt (To taste)

Steps

1. 1

   In a large pot, combine the potatoes, onion, corn kernels and reserved corn cobs, carrots, celery, red bell pepper, broccoli and cauliflower stalks, garlic, thyme, white pepper, cumin, and 6 cups water.

2. 2

   Bring the mixture to a boil over high heat.

3. 3

   Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

4. 4

   Remove the corn cobs from the pot and let them cool.

5. 5

   Remove 1 cup of soup and purée it in a blender with a tight-fitting lid, covering the lid with a towel. For a thicker soup, purée 2 cups instead.

6. 6

   Return the puréed soup to the pot and add the chopped dill.

7. 7

   Using the back of a knife, scrape the cooled corn cobs to remove the creamy corn bits from the kernels. Add these bits to the pot.

8. 8

   Season with salt to taste and stir well.

Notes

The structured recipe lists a 15-minute cook time, while the instructions specify simmering for 30 minutes; follow the stated simmering instruction and cook until the vegetables are tender. Nutritional information from the source is listed per serving (¼ of the recipe) as approximately 365 calories, 82 g carbohydrates, 11 g protein, 1.9 g fat, and 11 g fiber. The source notes that the soup freezes well.

Nutrition per serving

• soup
• chowder
• vegan
• vegetarian
• dairy-free
• plant-based
• gluten-free
• one-pot