Late Summer Chowder

1 tablespoon oil

1 red onion, diced

3 cloves garlic, minced

1 small jalapeno, diced (more or less, depending on spice tolerance!)

2 bell peppers, diced

2 cobs sweetcorn, cooked & removed from the cob

1 zucchini, diced

5 small red potatoes, cubed

1 teaspoon paprika, oregano, and parsley (each)

½ teaspoon thyme

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup milk

Salt & pepper, to taste

  1. Heat oil in pan over medium-high heat until hot. A handy trick to test the readiness of the pan is to toss in a small piece of diced onion along with the oil. When it starts to sizzle you know you’ve reached the right temperature!
  2. Once hot, add all the onion to the pan. Cook for 5 minutes until translucent and softened.
  3. Add the garlic and peppers and cook for another 5 minutes, stirring frequently.
  4. Add the corn, zucchini, spices, and flour. Mix until vegetables are evenly coated with the spices & flour.
  5. Next, slowly add the vegetable broth, stirring constantly.
  6. Once all the broth has been mixed in, add the potatoes. Lower the heat slightly and bring the mixture to a simmer. Cook for 15-20 minutes, until potatoes are softened.
  7. Add the milk and stir until hot.
  8. Season with salt and pepper, to taste.
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