Potato Corn Zucchini Chowder
This veggie-loaded chowder is so rich, hearty and satisfying, perfect for chilly nights!
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- ¼ 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
- ½ teaspoon thyme
- Pinch of cayenne pepper
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.