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Vegetable and Corn Chowder Recipe

This vegetable corn chowder is loaded with healthy fats, starch, fiber and protein. A perfectly healthy meal for all ages.

Summary

Preparation Time15 MinCooking Time30 Min

Ready In45 MinDifficulty LevelEasy

Health IndexHealthyServings4

CuisineAmericanCourseMain Dish

FeelCreamyMethodOthers

SpecialityComplete MealVegetarianVegetarian

Main IngredientVegetableInterest GroupHealthy

Recipe Story

I had been planning on trying this recipe throughout winter. But for some reason or the other, it kept getting pushed for later. Soon it was Spring and I forgot all about this chowder and instead went in for a cold Summer Beetroot Soup. However, the cold weather got back to tease us again. Now was my opportunity to check out this chowder that I had been thinking of all through the winter. So here you go...I hope you enjoy this vegetable corn chowder loaded with healthy fats, starch, fiber and protein.

Ingredients

1 tbs vegetable oil

1-2 cloves of garlic

1 small red onion, diced

1 large red bell pepper, diced

1 medium potato, diced

1/3 cups broccoli florets

1 cup sweet corn

1/2 cup Sharp Cheddar Cheese, grated

2 1/2 cups milk

1/4 cup heavy cream

1 1/4 cups vegetable stock

2 tbs all purpose flour

2 tbs fresh cilantro, chopped finely

Salt and pepper

Directions

1. Cook the broccoli florets until tender in boiling water with some salt. Remove and keep aside.
2. Heat the oil in a large soup pot and add the garlic. Saute for a minute and then add the onions, potatoes and red bell pepper. Stir for about 5 minutes.
3. Add the flour and cook for about a minute.
4. Stir in the stock and milk and bring it to a boil stirring continuously.
5. Add the sweet corn and simmer for about 15-20 minutes over low heat until all the vegetables get cooked.
6. Add the broccoli florets, heavy cream and cheese.
7. Stir for 2 minutes and season with salt and pepper.
8. Serve in a warm soup bowl with a crusty baguette. Garnish with finely chopped cilantro.