Cooler weather is approaching, the official start of autumn is around the corner, and soup season has arrived! I’m looking forward to being able to comfortably use the stove and oven again and put them to work cooking up the tasty fall recipes I have in mind. To start us off we’ve got a hearty, delicious, and easy chowder. Flavour is built by cooking the vegetables in stages, and coating them with a lovely combination of spices. A low-sodium vegetable broth and just a dash of salt at the end will ensure a hearty-healthy final bowl, and all the wonderful vegetables featured make for a soup that is satisfying and filling. Take advantage of these still-in-season vegetables combined with comfortable cooking temperatures and try this recipe today. Let me know what you think!
1 tablespoon oil
1 red onion, diced
3 cloves garlic, minced
1 small jalapeno, diced (more or less, depending on spice tolerance!)
2 bell peppers, diced
2 cobs sweetcorn, cooked & removed from the cob
1 zucchini, diced
5 small red potatoes, cubed
1 teaspoon paprika, oregano, and parsley (each)
½ teaspoon thyme
2 tablespoons flour
3 cups low-sodium vegetable broth
1 cup milk
Salt & pepper, to taste
Heat oil in pan over medium-high heat until hot. A handy trick to test the readiness of the pan is to toss in a small piece of diced onion along with the oil. When it starts to sizzle you know you’ve reached the right temperature!
Once hot, add all the onion to the pan. Cook for 5 minutes until translucent and softened.
Add the garlic and peppers and cook for another 5 minutes, stirring frequently.
Add the corn, zucchini, spices, and flour. Mix until vegetables are evenly coated with the spices & flour.
Next, slowly add the vegetable broth, stirring constantly.
Once all the broth has been mixed in, add the potatoes. Lower the heat slightly and bring the mixture to a simmer. Cook for 15-20 minutes, until potatoes are softened.
Add the milk and stir until hot.
Season with salt and pepper, to taste.
Recipe created by Alex Chesney, RD