Winter Vegetable Chowder
A comforting winter vegetable chowder featuring tender potatoes, sweet corn, and sun-dried tomatoes blended into a creamy, flavorful soup. Perfect for chilly days, it offers a hearty and wholesome meal with a balance of savory and tangy notes, appealing to vegetarians and soup lovers alike.
Ingredients
- 1 cup sun-dried tomatoes, cut into 1/4-inch strips ⓘ
- 1 (14 1/2 oz.) can chicken or vegetable broth ⓘ
- 1/2 cup water ⓘ
- 1 pound potatoes, peeled and cut into 3/4-inch cubes ⓘ
- 1/2 cup sliced celery ⓘ
- 1 (7 to 8 oz.) can whole kernel corn, drained ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 cup 1% low-fat milk ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- salt ⓘ
- ground pepper ⓘ
Instructions
- In a small bowl, cover sun-dried tomatoes with boiling water; let stand for 5 minutes.
- In a large saucepan, over medium-high heat, bring chicken or vegetable broth and 1/2 cup water to a boil.
- Add potatoes; return to a boil.
- Cover and cook over low heat for 12 minutes, or until potatoes are tender.
- Using a slotted spoon, remove 1 cup of cooked potatoes and set aside.
- Transfer the contents of the saucepan to a blender; puree until smooth.
- Pour the blended mixture back into the saucepan.
- Add sliced celery, drained corn, sliced green onions, dried thyme, salt, and ground pepper to the soup.
- Stir in the low-fat milk and cooked potatoes.
- Heat through and serve warm.
Nutrition & Diet Analysis (per serving)
372
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).