Corn Chowder with a Healthy Twist: Our Kids Call it “Rainbow Chowder”
Ingredients
Scale
- 2 onions
- 3 ribs of celery
- 2 zucchini
- 1–2 bell peppers
- 6 small potatoes
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 4 cups chicken broth
- 1 cup milk
- 2 cups frozen (or fresh) sweet corn
- cheddar cheese + bacon
Instructions
- Start with chopping all the vegetables.
- Saute onions and celery in a little butter first. Then add potatoes. Throw in the peppers and zucchini BUT NOT ALL OF THEM. Reserve about a cup of peppers and zucchini to add at the very end.
- Add chicken broth, milk, bay leaves, salt and pepper to the pot. Bring to a boil and simmer. Bust out your emersion blender. This will make your soup soft and velvety. Now ADD THE REST of your veggies, including the corn. Simmer for another 20 minutes (or however long you want/need) and serve with cheddar cheese and bacon.