Vegetable Chowder

By martha-2

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.

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).

Ingredients

• 3 tablespoon(s) 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(s) dried thyme
• 3 cup(s) milk
• 4 medium (about 2 1/2 pounds) baking potatoes, peeled and cut into 3/4-inch cubes
• 8 ear(s) corn, kernels removed (about 4 cups)
• Coarse salt and ground pepper
• 1.5 pound(s) green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
• Hot pepper sauce (optional), for serving

Details

Servings 1
Preparation time 50mins
Cooking time 70mins
Adapted from delish.com

Preparation

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.

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