Rustic Potato-Corn Chowder

By advancedlca

Ingredients

• 1/4 c butter
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 cup chopped, celery
• 2 cloves garlic, minced
• 1 (3 lb) bag red potatoes, cut into 1/2-inch pieces.
• 3 (14.5 ounce) cans chicken broth
• 1 (10 ounce) package frozen niblet corn, thawed
• 2 cups heavy whipping cream
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (5 ounce) package shredded Swiss Cheese Bread bowls

Preparation

Step 1

1. In a large Dutch oven, melt butter over medium high heat. Add onion, bell pepper, celery, and garlic, cooking for 6-8 minutes or until vegetables are tender.

2. Add potatoes, broth, and corn, bring to a boil over medium-high heat. Reduce heat, and simmer uncovered for 20 minutes.

3. Add cream, thyme, salt, and pepper; simmer uncovered for 20 minutes. Add cheese, stirring until melted. Serve immediately.