Sunny Corn Chowder

This summery soup is the perfect way to remember the sunny days of summer while staying warm in these chilly months. Filled with your favorite summer vegetables, this chowder packs a spicy punch which is immediately soothed by sweet corn and a velvety texture. Make it in bulk to feed a family or freeze the extras for later.

 

Variations:

  • Optional: Try topping soup with pesto, chopped herbs, pumpkin seeds, or other nuts and seeds!
  • Vegan Variation: use almond milk instead of dairy milk!
  • Want protein? Add a can of white beans or diced chicken.
  • Want to save time? Use frozen, pre-chopped vegetables. Try frozen potatoes, corn, onion, or peppers!

Nutrition Facts:

  • Bell peppers: Bell peppers are one of the richest sources of vitamin C. One medium bell pepper contains 169% of your daily recommended intake of the vitamin! Not only does vitamin C boost the immune system, but it also helps build the collagen found in skin, bones, and teeth.
  • Corn can be great for your eyes! This vegetable contains carotenoids called lutein and zeanxanthin. These nutrients can help prevent macular degeneration which breaks down the structure and use of the eyes.
  • Pumpkin Seeds are a wealth of vitamins and minerals, like manganese! Manganese acts as an antioxidant and also helps with bone, cartilage, and connective tissue building.

Ingredients
  • 3 cup - Red potatoes, chopped (about 6-7 potatoes)
  • 1/2 cup - Yellow onion, chopped (about 1/2 onion)
  • 2 ct - Orange bell pepper, chopped
  • 2 cup - Yellow squash, chopped
  • 3 cup - Corn
  • 1 tsp - Garlic, minced
  • 1/2 tsp - Salt
  • 2 tbsp - Olive oil
  • 3 cup - Vegetable stock
  • 1 cup - 2% Milk
  • 1 ct - Chipotle chile, diced (about 1/2 tbsp)

Instructions
  1. Chop all vegetables (potatoes, onion, bell pepper, squash) to a medium to small dice.
  2. Heat olive oil in a large stock pot and add vegetables. Sauté until you can pierce potatoes with a fork and onions are translucent (about 10 minutes).
  3. Add vegetable stock and simmer until potatoes are soft.
  4. Remove about 2 cups of the soup and place in a blender. Add milk and diced chili.
  5. Blend until smooth. If you do not have a blender to use, mash vegetables with a potato masher.
  6. Pour blended mixture back into pot and stir until well mixed.
  7. Optional: add toppings like pesto, chopped herbs, pumpkin seeds, or other nuts and seeds!

Recipe Inspired by Pinch of Yum

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