Corn "chowder"

Name: Corn "chowder"
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped; 1 celery rib, chopped; 1 large yukon gold potato, peeled and diced; 3 cups frozen corn, kernals; 12 small yellow bell pepper, seeded and chopped; 4 cups vegetable stock; salt and pepper; 1 large tomatoes, seeded and chopped; 1 tablespoon snipped chives

10 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
1 large yukon gold potato, peeled and diced
3 cups frozen corn, kernals
12 small yellow bell pepper, seeded and chopped
4 cups vegetable stock
salt and pepper
1 large tomatoes, seeded and chopped
1 tablespoon snipped chives

Directions

1

Heat the oil in a large skillet over medium heat.
2

Add onion and celery, cover, and cook until softened, about 5 minutes.
3

Transfer the cooked vegetables to a 4 to 6 quart slow cooker.
4

Add the potato, corn, bell pepper, and stock; season with salt and pepper, cover and cook on low for 6 hours.
5

Ladle 2 cups of the soup solids into a food processor or blender and process until smooth.
6

Stir the puree back into the chowder and taste for salt and pepper.
7

To serve, ladle the soup into bowls and garnish with the chopped tomatos and chives (or other fresh herbs).