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Vegetable Chowder

Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated.

  • prep: 50 mins
    total time: 1 hour 10 mins
  • servings: 8

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Ingredients

  • 3 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)
  • Hot pepper sauce, for serving (optional)

Cook's Note

To freeze, cool chowder completely before transferring to airtight containers; leave 1 inch of space at the top. Defrost overnight in the refrigerator, then reheat over low heat (or in microwave).

Directions

  1. Step 1

    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.

  2. Step 2

    Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.

  3. Step 3

    Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.

  4. Step 4

    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 tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Source
Everyday Food, July/August 2005

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Reviews (11)

  • 12 Jan, 2012

    Has anyone tried making this with lactose-free milk? or some type of milk alternative?

  • 13 Mar, 2009

    Great recipe! I made it with cauliflower instead of potato to keep the carbs down. I also added 1/2 teaspoon cayenne powder to add a little extra flavor. I made it to freeze and I think the next time I will add the green beans after it has cooled a little and cook them when I defrost. I under cooked them by half the time, but they still seemed to cook all the way through as it cooled.

  • 9 Dec, 2008

    My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.

  • 9 Dec, 2008

    My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.

  • 9 Dec, 2008

    My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.

  • 9 Dec, 2008

    My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.

  • 9 Dec, 2008

    My boyfriend and I both loved this soup. Definitely a nice 'comfort soup'! I may try a cube of chicken bouillon next time just for fun. Or perhaps some turkey bacon for my man. ( I'm a veggie). Diana, I don't own a slow cooker so I'm not sure if you could use one.

  • 9 Nov, 2008

    Could this soup be cooked in slow cooker???? What do you think

  • 26 Oct, 2008

    I really liked this soup. I disagree with geeyouknit. I didn't need any extra salt. It does make a lot, but it was very good out of the freezer.

  • 17 Aug, 2008

    The recipe alone doesn't yield a lot of flavor. I added a lot of kosher salt and some chicken boullion for depth. Massive amount of soup. Next time, I'll cut the recipe in half.

  • 28 Jul, 2008

    This takes a little while, but it's worth it. Lots of favor w/o the fat. Freezed and reheated very well.