Chunky Vegetable Chowder
Ingredients
- 1 tablespoon butter or margarine
- 1 medium green bell pepper coarsely chopped (1 cup)
- 1 medium red bell pepper coarsely chopped (1 cup)
- 8 medium green onions sliced (1⁄2 cup)
- 3 cups water
- 3 ⁄4 lb small red potatoes cut into 1-inch pieces (21⁄2 cups)
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1 ⁄2 teaspoon salt
- 1 cup half-and-half
- 1 ⁄8 teaspoon pepper
- 2 cans 14.75 oz each cream style sweet corn
Instructions
- In 4-quart Dutch oven, melt butter over medium heat.
- Add bell peppers and onions; cook 3 minutes, stirring occasionally.
- Stir in water, potatoes, thyme and salt.
- Heat to boiling.
- Reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients.
- Cook until hot (do not boil).
Notes & Wine Advice
Offer warm wedges of a cheesy focaccia on the side—they’re great for dipping into the chowder!
Nutrition values
Calories: 230 kcal