Lotsa Vegetable Chowder

Name: Lotsa Vegetable Chowder
Ingredients: 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into 1/2-inch chunks; 1/2 small onion, peeled and chopped; 3 ears fresh corn, kernels removed (about 13/4 cups), cobs reserved; 2 medium carrots, peeled and diced; 2 stalks of celery, chopped; 1/4 cup chopped red bell pepper; 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about 1/2 pound); 1 clove garlic, peeled and minced; 2 tablespoons chopped thyme; 1/8 teaspoon white pepper; 2 teaspoons ground cumin; 3 tablespoons chopped dill; Salt to taste

13 ingredients

1 steps

Ingredients

8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into 1/2-inch chunks
1/2 small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 13/4 cups), cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
1/4 cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about 1/2 pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
1/8 teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste

Directions

1

{"0":"In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.","2":"Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Stir well and season with salt."}