Vegetable Chowder

By lindybug

Prep: 50 minutes
Total: 1 hour 10 minutes

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 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)

Details

Servings 8

Preparation

Step 1

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