2 medium red bell peppers, seeds and ribs removed, diced (about 2 1/2 cups)
1/2 tsp diced thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 lbs), peeled and cut into 3/4-inch slices
8 ears corn, kernels removed (about 4 cups)
coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
hot pepper sauce, for serving (optional)
Instructions
In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook stirring occasionally, until vegetables are softened, about 5 minutes.
Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
Stir in corn, 1 tablespoon salt, and 1/2 tsp pepper, Simmer until corn is tender, about 3 minutes.
With a slotted spoon, transfer 3 cups of the solids to a blender. puree until smooth. Return to pot; add green beans. Bring to a simmer, cook until beans are tender 5-8 minutes. Season again with salt; serve.
Serving
Suggestions
Serve with hot pepper sauce, if desired.
Originally Submitted
5/26/2011
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