Corn, Bell Pepper and Potato Chowder

Ingredients

• 2 tablespoon(s) butter
• 2 unit(s) yellow onion(s) coarsely chopped
• 1 unit(s) carrot(s) coarsely chopped
• 2 unit(s) red bell pepper(s) coarsely chopped
• 0.25 teaspoon(s) thyme fresh
• 1 unit(s) bay leaf
• 4 cup(s) vegetable stock

Directions

1. In a 4-qt pot over medium-low heat, melt butter. Add onions, carrot, half the bell peppers, thyme and saute, stirring occasionally, until vegetables are soft, about 15 minutes.
2. Add the stock and half of the corn and bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until vegetables are very soft, about 20 minutes.  Remove from heat and let cool slightly.
3. Working with 2C of soup at a time, blend until very smooth.
4. Place soup over medium heat and bring to a simmer.  Add potatoes and remaining corn and bell peppers and simmer, uncovered, until potatoes are soft when pierced with a fork, about 15 minutes.  Pour in milk, stir well and return to a simmer.  Season to taste with salt and pepper.
5. Ladle into bowls and garnish.

Notes

Tags

• juli
• soup
• vegetarian
• whole 30

Time

Yield