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Chunky Vegetable Chowder

Portions:6
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Ingredients

  • 1 tablespoon butter or margarine
  • 1 medium green bell pepper coarsely chopped (1 cup)
  • 1 medium red bell pepper coarsely chopped (1 cup)
  • 8 medium green onions sliced (1⁄2 cup)
  • 3 cups water
  • 3 ⁄4 lb small red potatoes cut into 1-inch pieces (21⁄2 cups)
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 ⁄2 teaspoon salt
  • 1 cup half-and-half
  • 1 ⁄8 teaspoon pepper
  • 2 cans 14.75 oz each cream style sweet corn

Instructions

  • In 4-quart Dutch oven, melt butter over medium heat.
  • Add bell peppers and onions; cook 3 minutes, stirring occasionally.
  • Stir in water, potatoes, thyme and salt.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.
  • Stir in remaining ingredients.
  • Cook until hot (do not boil).

Notes / Tips / Wine Advice:

Offer warm wedges of a cheesy focaccia on the side—they’re great for dipping into the chowder!

Nutritional Information

Calories: 230 kcal
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Course Soup
Diets Vegetarian