The weather is getting cooler and I am so happy it is. It means that a few seasons are right around the corner. We’re already in apple season with pumpkin season to follow closely. Then comes Halloween, Thanksgiving and Christmas. One of my favorite parts of this time of year is the fact that soups become attractive again. During the warmer months, I tend to shy away from soups for some reason, but when the chill hits the air, there’s nothing I want more than to sit back and enjoy a hot bowl of soup. Better yet, chowder.
Today’s dish is extraordinarily simple to put together. There’s nothing fancy going on on it, but it tastes great and is quite filling. I doubled up on the ingredients so I’d have a few night’s worth, so I recommend you do the same. There’s nothing like having great tasting leftovers sitting in the fridge waiting for you after a long day.
The primary ingredients in this chowder are corn, potato, broccoli, onion and red bell pepper. Everything else is incidental. The rich creaminess stems from the use of flour, milk and cheese. As it’s simmering, the liquid in this soup thickens up and the result is outstanding. If you enjoy these ingredients, I think you’re going to enjoy this soup.
1 Tablespoon Olive Oil
1 Sweet Onion, Diced
1 Red Bell Pepper, Chopped
3 Garlic Cloves, Minced
1 Large Potato, Diced
2 Tablespoons All-Purpose Flour
2 1/2 Cups Milk
1 1/2 Cup Vegetable Broth
1 Cup Broccoli Florets
3 Cups Corn
3/4 Cup White Cheddar Cheese, Grated
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Chopped Parsley to Garnish
I’d like to thank my new Favorite Vegetarian Cookbook for this recipe. I am loving the recipes I’m finding in it.
Soften the Onion & Potato
Warm a large pot over medium heat. Add the oil and then the onion, bell pepper, garlic and potato and cook for about five minutes while stirring occasionally.
Add Flour, Milk & Broth
Next, stir in the flour and continue to cook for about one minute. Then, slowly add in the milk and the veggie broth.
Add Veggies & Cheese
Once that’s done, add in the broccoli and the corn. Increase the heat to high until the liquid in the pot begins to boil, continuing to stir. Then reduce the heat to low and let the liquid simmer in the pot for 20 minutes. The vegetables should be nice and tender after this. Finally, stir in 1/2 cup of the cheese, the salt and the pepper.
Plate, Serve & Enjoy
Divide the soup between bowls. Sprinkle the remaining cheese on top and then sprinkle some parsley on top as well. Serve and enjoy!
This was an easy one, so I think you’re going to love it. If you try it out, let me know your thoughts. Thanks for reading!
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