Rich Vegetable Chowder

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large potato, peeled and chopped
• 1 cup corn kernels
• 1/4 teaspoon chili powder
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Heat olive oil in a large pot over medium high heat. Add onion, garlic, carrots, and celery and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
2. Add potato, corn, chili powder, and thyme, and cook, stirring occasionally, for 2 minutes.
3. Add vegetable broth and bay leaf and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until vegetables are tender, about 12 minutes.
4. Remove bay leaf and stir in heavy cream. Season with salt and black pepper to taste. Serve warm, garnished with parsley.

Interesting Facts

• This chowder is a great way to use up any extra vegetables in the refrigerator.
• This chowder can be made ahead of time and reheated when ready to serve.
• This chowder can be made vegan by omitting the cream and using a dairy-free alternative.