Sweet corn and vegetable chowder 

So easy, this is a great one when you need to use up what’s left in your fridge. 

Cook time: 1 hour

  • 4 cups low sodium vegetable broth
  • 2 cups milk
  • 1/2 cup all purpose flour
  • 2 tbsp butter, salted
  • 1 can of corn, blended in blender with its juices until smooth
  • 1/2 each frozen corn, peas and diced carrots (could use fresh) 
  • 2 diced yellow squash
  • 2 diced potatoes, peeled 
  • 1/2 tsp turmeric (optional) 
  • 1/4 cup marscapone cheese (optional but so good!). Could substitute heavy cream
  • 1 tbsp salt
  • Dash of pepper

In a large saucepan, add in butter and turn heat to medium. Then add in the frozen corn, peas, carrots, squash and potatoes. Stir and cook for about 5 minutes. Add in flour and stir. Add in the vegetable broth and the milk. Bring to boil and stir continuously. Once boiling, reduce to simmer and add in salt and turmeric. Let simmer for at least a half hour, it should reduce and get thicker. Make sure potatoes and carrots are fully cooked. Add in the can of blended corn and stir in marscapone cheese and or heavy cream at the end. Taste to see if it needs more salt and add another tsp or two if needed. Add a dash of pepper and serve with nice bread! 

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