Veggie Chowder

Veggie Chowder
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Kitchen Team

Signature Recipe

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(1 Reviews)


1 tbsp. butter,
1 tsp. garlic, minced,
1/2 medium white onion, peeled and roughly chopped,
2 cups reduced sodium vegetable broth,
2 cups corn, divided,
Pinch chili powder,
Salt and pepper to taste,
2 red potatoes, baked and roughly chopped,
1 carrot, washed and roughly chopped


  1. Heat butter in a saucepan over medium heat. Add garlic and onion and sauté for 5 minutes.
  2. Add broth, 1 cup of corn, chili powder, salt and pepper to taste. Bring to a boil then simmer for 10 minutes.
  3. Allow soup to cool, and then transfer to the 48oz. Pitcher. Add potatoes and pulse 5-6 times.
  4. Return soup to the saucepan, add carrots and the remaining cup of corn.
  5. Cook over medium heat until soup is warmed throughout and vegetables are tender. Serve while warm.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


from Clayton, N.C.
Jan. 6, 2015


How do I chop the vegetables so they are not so very small!


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