One-Pot Summer Vegetable Chowder
Recipes Healthy Cooking Main Dish Seasonal cooking Soups and stews Vegetarian
Description
Don't know what to do with all of your summer fresh produce? Make this wonderful veggie chowder and serve with crusty bread and a simple salad.
Ingredients
1T. olive oil
1 small sweet or yellow onion, finely diced
1 large celery stalks, finely diced
1 small zucchini, finely diced
3/4 t. salt plus more to taste
1 qt. chicken or vegetable broth
1 lb. baby yellow or red potatoes, sliced into bite-size chunks
1 medium red bell pepper, cored and finely diced
2 c. fresh corn kernels (from about 2 ears) or frozen corn
1/4 c. heavy cream or half and half, optional
whole parsley leaves or chopped parsley for garnish, optional
Directions
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Heat the oil in a medium stockpot over medium heat.
Stir in the onion, celery, zucchini and 1/2 teaspoon salt. Cook, stirring frequently, until vegetables are soft and translucent, about 10-12 minutes.
Transfer vegetables to a blender; purée with the broth until smooth, or remove the pot from the heat, add the broth, and carefully purée in the pot with an immersion blender.
Return the purée to the pot; place over medium-high heat; bring to a boil, add the potatoes and bell pepper, and cook until the potatoes are just tender, about 10-12 minutes more.
Add the corn and cream; cook just until corn is warmed through, about 2-3 minutes for fresh corn and 4-5 minutes for frozen corn.
Taste and add more salt if needed.
Serve, sprinkled with parsley and serve with crusty bread, if desired.
6 servings