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Summer Vegetable Chowder

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  • Yield: 6-8 servings 1x

Description

A hearty yet light vegetarian chowder using all of summers best vegetables!

Ingredients

  • 2 tablespoons butter
  • 1 cup sliced leeks (or yellow onion)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced potatoes (no need to peel)
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 bay leaf
  • 1/2 cup milk (I used 2%)
  • 1/2 cup half-and-half
  • 1 cup grated cheddar cheese
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 1 cup diced roma tomatoes
  • 1 cup fresh corn kernels removed from cob
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, celery, carrot, potato and garlic. Season with a pinch of salt and pepper and sauté for 10 minutes or so until vegetables are soft and start to caramelize. Add vegetable stock and bay leaf. Simmer for 15-20 minutes until potatoes are cooked through.
  2. Remove bay leaf. Using a measuring cup, scoop out about 2 cups of vegetable/broth mixture and add it to a large blender along with milk, half-and-half and cheddar. Pulse until fully combined and all vegetables are pulverized and you have a nice, thickish consistency. Add this back to the pot of soup.
  3. Bring soup back to a bare simmer. Add peppers and zucchini. Cook for 10 minutes. Then add corn and tomatoes. Cook for 10 minutes more. Season with salt and pepper and stir in chopped parsley.
  4. Serve with warm bread of crackers for a light, filing summer dinner!