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Wednesday, October 1, 2008

Vegetable Chowder

The Autum Air makes me want to make Soup, and this is a great one to make using all of your fresh vegetables from the season, and it freezes great so you can enjoy it all winter long!

  • 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)

  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.
**If you slightly undercook the veggies they will still have a little big of a "fresh crunch" to them if you freeze them and then defrost and cook them. **

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