Cozy Potato Corn Chowder

Recipe by Chung-Ah of Damn Delicious

With the cold weather upon us, there’s nothing better than warming up with a comforting bowl of soup. This winter soup is so hearty, loaded with potatoes, corn and zucchini. It’s a sure way to sooth the body and soul, especially on a cold winter day!
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Yields 3-4 servings

Ingredients:
  • 1 TBSP olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 3 cups vegetable broth
  • 1 pound red potatoes, cubed
  • 2 cups roasted corn kernels
  • 1 zucchini, chopped
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
Directions:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper and cook, stirring occasionally, until onions become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in red potatoes, corn, zucchini, bay leaf, thyme, cayenne pepper, nutmeg, salt and pepper, to taste.
 

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Remove bay leaf.

Serve immediately.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

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