Vegetable Chowder

[Guest guest]

Vegetable Chowder

 

This rich, creamy chowder, filled with corn and zucchini, makes plenty for

a crowd. You can double it to serve 16.

 

1/2 cup unsalted butter

2 medium unpeeled potatoes, diced

1 medium zucchini, diced

2/3 cup chopped onion

2/3 cup frozen whole-kernel corn

1/2 cup sliced celery

1/2 cup all-purpose flour

1/2 cup snipped fresh parsley

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

6 cups vegetable broth

2 bay leaves

1 10-ounce package frozen cream-style corn

1-1/2 cups half-and-half or light cream

2 tablespoons cider vinegar

1/8 teaspoon ground red pepper

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.

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.