It was a busy week... but I managed to squeeze out a quick recipe. I looked into my fridge and cobbled together some vegetables for a delicious corn chowder. Sometimes if we are making potatoes for dinner, I make extra and store them in the fridge for quick meals during the week.
Cream Corn & Potato Chowder
1 c of corn kernels
3 stalks of celery - diced
1 large carrot - diced
1 small yellow onion - diced
1 small orange pepper - diced
6 new potatoes - boiled & cooled & diced
1 tbsp of minced garlic
1/2 tsp of dried dill
3 tsp of chicken / vegetable bouillon in 1 c of water
(if you have chicken stock use that instead)
1 l of skim milk
1 tbsp of olive oil
1. Heat oil in pan, saute garlic and onion until onion starts to sweat.
2. Add diced celery, carrot, potato, pepper and dill. Saute until soft.
3. Once the vegetables are heated through, add the chicken stock or the bouillon powder mixed with water. Heat until bubbling and turn down heat to low-medium.
4. Add the milk and cover with lid. Stir often to ensure that the soup does not stick to the bottom of the pot.
5. When the soup is heated through, plunge an immersion hand blender into the soup pot. Ensure the blender is fully immersed as the soup is very hot and could cause serious burns. Don't blend it until you have a puree but leave it rather thick and chunky. You still want to see the vegetables but blending the vegetables creates nice creaminess and beautiful texture.
It is literally a 15 minute soup if you buy the pre-packaged diced vegetables.
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