Vegetable Chowder

Autumn is upon us. For many of us school has started, the air is turning cool and the leaves are beginning to change to beautiful hues of orange and crimson. This is the time of year when my dinner table begs for rich and warm soups. Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor. This is a great dish for vegetarians or to add to your rotation of family meals.

Vegetable Chowder



Ingredients
3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)



To Prepare
- In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
- With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are not quite tender, 4-5 minutes. Season again with salt.

To Freeze
Cool chowder completely before transferring to airtight plastic containers; leave 1 inch of space at the top. Label and store in refrigerator.

To Serve
Defrost overnight in the refrigerator, then reheat on stove top over low heat (or in microwave).


*recipe & photo from Everyday Foods