Vegetable Corn Chowder

I adapted this soup recipe from Tyler Florence’s corn chowder recipe. I wanted to get more veggies in my kids…and it’s easy to disguise them in the creamy soup. And I’ve found that my kids have eventually come to like some of the veggies I’ve put in there. It’s almost like it eases them into new veggies. You can also add bacon, pancetta, or sausage to make it a meat dish. I’ve also substituted whole milk for the cream and left out the butter for a healthier alternative. Not quite as good, but still a hit.

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Vegetable Corn Chowder

Recipe serves: 8

Ingredients:

2 T butter 2 T olive oil 1 yellow onion chopped 2 garlic cloves chopped 4 medium carrots chopped 4 stalks celery chopped 6 sprigs thyme, leaves removed 1/4 c. flour 6 c. vegetable stock 2 c. heavy cream 2 large potatoes chopped (with peel) 2 large cans corn kernels salt and pepper to taste 1/4 c. italian parsley chopped

Directions:

Melt butter with the olive oil in a large stock pot. Saute onion, garlic, thyme and vegetables 8-10 minutes until onion is soft. Sprinkle flour over vegetables to coat. Add vegetable stock and bring to a boil. Add cream and potatoes and bring back to a boil. Boil for about 7 minutes until the potatoes are soft. Add corn, parsley, and salt a pepper to taste. Cook another 10 minutes. Serve with bread for dipping.