"Nothing is more nourishing than a warm bowl of chowder! This corn chowder has extra veggies hidden inside for an extra nutritious and filling bite!"
Loaded Veggie Corn Chowder
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Prep time: 10mins
Cook time: 1hr 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 Bell Pepper, diced
- 1 Leek, chopped
- 3 Carrots, diced
- 1 Poblano Pepper, Diced
- 5 stalk Celery, diced
- 3 cups Chicken Bone Broth
- 2 cans Creamed Corn
- 1 cup Fresh or Frozen Corn Kernels
- 4 Red Skinned Potatoes, Diced
- 1/2 teasopon Curry Powder
- 1/4 teaspoon Dried Rosemary
- 1/2 teaspoon Smoked Paprika
- 4 tabelspoons Butter
- To Taste Salt & Pepper
- splash of Heavy Cream
Method
Step 1
Melt butter into a stock pot over medium heat.
Step 2
Add in diced onion, garlic and cook until caramelized.
Step 3
Add diced carrots, peppers, celery, and leek and sauté.
Step 4
Once veggies are cooked down, remove from heat.
Step 5
Add veggie and onion mixture to a blender and add 1 cup of broth. Blend until smooth and add back to stock pot.
Step 6
Add remaining broth, spices, all corn and potatoes. Bring to a boil and let simmer for 1 hour. The longer you let simmer the more flavor you will develop.
Step 7
Add the splash of heavy cream and salt and pepper to taste.
Step 8
Serve with a piece of pesto toast and top with a dollop of sour cream and chopped chives!