This veggie-loaded chowder is so rich, hearty and satisfying, perfect for chilly nights!
Ingredients
1tablespoonolive oil
3clovesgarlic, minced
1onion, diced
1red bell pepper, diced
¼cupall-purpose flour
2cups2% milk
3cupsvegetable broth
1poundred potatoes, cubed
2cupsroasted corn kernels
1zucchini, chopped
1bay leaf
½teaspoonthyme
Pinchof cayenne pepper
Pinchof nutmeg
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper and cook, stirring occasionally, until onions become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in red potatoes, corn, zucchini, bay leaf, thyme, cayenne pepper, nutmeg, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Remove bay leaf.