Vegetable Chowder
Recipe from Midwest Living

This rich, creamy chowder, filled with corn and zucchini, makes plenty for a crowd. Bring it to your next potluck.



by 4  people


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Servings: 8
Total Time: 40 mins
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Ingredients
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    1/2  cup 
    unsalted butter
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    2   medium 
    unpeeled potatoes, diced
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    1   medium 
    zucchini, diced
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    2/3  cup 
    chopped onion
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    2/3  cup 
    frozen whole-kernel corn
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    1/2  cup 
    sliced celery
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    1/2  cup 
    snipped fresh parsley
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    1/2  cup 
    all-purpose flour
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    1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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    6   cups 
    vegetable broth
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    2   
    bay leaves
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    1  10  ounce package 
    frozen cream-style corn
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    1 1/2  cups 
    half-and-half or light cream
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    2   tablespoons 
    cider vinegar
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    1/8  teaspoon 
    ground red pepper

Directions
1.
In a Dutch oven or kettle, melt butter. Add the potatoes, zucchini, onion, whole-kernel corn, and celery. Cook and stir until the vegetables are tender, but not brown. Stir in the flour, parsley, and thyme.
2.
Add the vegetable broth and bay leaves. Cook and stir until the mixture is thickened and bubbly. Stir in the cream-style corn and cream. Bring mixture just to simmering and cook for 10 minutes; stir occasionally.
3.
Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8 side-dish servings.
Tip
  • To Use Bouillon Cubes: Combine 6 cups of hot water with 6 bouillon cubes.
Note
  • To prepare the chowder for a party, keep it warm in a 3-1/2-quart crockery cooker set on low heat.
Note
  • Double the recipe if you're serving a crowd. You can store leftovers in your refrigerator for up to 2 days. Or make fewer servings by cutting the recipe in half. Just substitute one 8-1/2-ounce can cream-style corn for the frozen cream-style corn.
Nutrition information
Per Serving: cal. (kcal) 297, Fat, total (g) 19, chol. (mg) 49, sat. fat (g) 11, carb. (g) 28, fiber (g) 2, pro. (g) 7, vit. A (RE) 227, vit. C (mg) 24, sodium (mg) 885, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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