Sunshine Vegetable Chowder

Sunshine Vegetable Chowder

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup corn kernels, fresh or frozen
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. Cook the vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the onion and garlic, and sauté until the onion is translucent.
   • Add the carrot, bell pepper, and potatoes. Cook for 5-7 minutes until slightly softened.
2. Thicken the soup:
   • Sprinkle the vegetables with flour and stir to coat.
   • Gradually add the vegetable broth, stirring constantly to prevent lumps.
3. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Simmer for about 20 minutes, or until the vegetables are tender.
4. Finish the chowder:
   • Add the corn and heavy cream. Heat through without boiling.
   • Season with thyme, salt, and pepper.
5. Serve:
   • Ladle the chowder into bowls.
   • Garnish with chopped parsley.
   • Serve hot, ideally with a side of crusty bread.

This “Sunshine Vegetable Chowder” is perfect for brightening up a chilly day with its warm, creamy texture and colorful vegetables. Enjoy your meal!