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.


Vegetable Chowder

by 1  person

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Servings: 8 side-dish servings
Total Time: 40 mins
Related Categories: Creamed Corn, Cut Corn, Dutch Oven, Low Calorie, Low Carb, Onions, Potatoes, Vegetarian Soup, Zucchini
 
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Ingredients
  • 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
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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.

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
Calories 297, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 49 mg, Sodium 885 mg, Carbohydrate 28 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 22%, Vitamin C 41%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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