Name: Vegan Vegetable and Potato Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon oil; 1 small white onion, peeled and chopped; 2 medium carrots, peeled and diced; 2 stalks of celery, chopped; 1.5 pounds The Little Potato Company creamer potatoes, Baby Boomer variety, quartered; 1 red bell pepper, chopped; 2 cloves garlic, peeled and minced; 2 cups frozen corn kernels (or fresh if making this in late summer); 2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thyme); 2 teaspoons ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 6 cups vegetable broth; Salt to taste (depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there); Freshly ground pepper (I start with 1/4 teaspoon and go from there); 3 tablespoons chopped dill

Description

Vegan Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. Packed with vegetables, Vegan and Gluten-Free

Scale

Ingredients

1 tablespoon oil
1 small white onion, peeled and chopped
2 medium carrots, peeled and diced
2 stalks of celery, chopped
1.5 pounds The Little Potato Company creamer potatoes, Baby Boomer variety, quartered
1 red bell pepper, chopped
2 cloves garlic, peeled and minced
2 cups frozen corn kernels (or fresh if making this in late summer)
2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thyme)
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
6 cups vegetable broth
Salt to taste (depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there)
Freshly ground pepper (I start with 1/4 teaspoon and go from there)
3 tablespoons chopped dill

Instructions

In a large pot or dutch oven, heat the olive oil over medium heat.
Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
Add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
Remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.
Add in the dill and season to taste, adding more salt/pepper if needed.
Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.

Keywords: vegan vegetable and potato chowder