Creamy Vegetable Chowder Recipe
Creamy Vegetable Chowder
Ingredients
- 3 T olive oil
- one onion
- 4 C peeled, diced potatos
- 5 C homemade chicken broth
- 16 to 20 oz frozen mixed vegetables, thawed
- one red bell pepper, chopped
- 1/2 t dried thyme leaves, crushed
- 2 t dried basil, crushed
- to taste red pepper flakes, crushed
Instructions
- Heat oil in large saucepan. Add onions and sauté until translucent.
- Add potatoes and 4 cups chicken broth. Bring to a boil, reduce heat and simmer until potatoes are tender, about ten minutes. Remove from heat and allow to cool slightly.
- Purée potato mixture in blender until smooth. Pour back into saucepan. Stir in remaining chicken broth, red bell pepper, thawed vegetables, thyme and red pepper flakes.
- Bring to a slow boil, reduce heat, cover and simmer 8 - 10 minutes, stirring occasionally.
- Stir in basil.
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