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Prep Time: 23 Minutes Cook Time: 63 Minutes |
Ready In: 86 Minutes Servings: 5 |
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Fresh corn and edamame are colorful additions to this hearty vegetarian chowder. Serve on a cold winter day with crusty French bread. Ingredients:
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 1/2 pound) |
1 large yukon gold potato, peeled and cut into 1/2-inch pieces (about 1/2 pound) |
1 1/2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup diced red bell pepper |
1/4 cup diced celery |
1 cup frozen whole-kernel corn, thawed |
2 cups vegetable broth |
1 cup 1% low-fat milk |
3/4 cup shelled edamame |
2 tablespoons chopped fresh parsley |
2 teaspoons chopped fresh chives |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
fresh chives (optional) |
Directions:
1. Place sweet potato and Yukon gold potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until potatoes are tender. Drain. Remove half of potatoes and set aside. Mash the remaining half of potatoes with a potato masher; set aside.
2. Heat olive oil in a Dutch oven over medium heat. Stir in onion, bell pepper, and celery. Cook 8 to 10 minutes or until vegetables are tender. Stir in mashed potato, corn kernels, and next 7 ingredients. Simmer, uncovered, 15 minutes. Add reserved potatoes and cook 10 minutes or until soup becomes thick. Ladle into 5 individual bowls. Garnish with fresh chives, if desired.
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