Hearty Vegetable Chowder

Warm up during the holiday season with this chunky vegetarian chowder that will give you the comfort of a creamy soup without all the calories.

Yields4 Servings

Ingredients

 1 tbsp butter
 ½ tsp chili powder
 ¼ tsp fennel seeds
 1 cup frozen carrot coins
 2 cups frozen corn kernels
 1 garlic quartered
  tsp ground white pepper
 ¼ tsp kosher or sea salt
 ½ medium onion roughly chopped
 1 cup red potato baked
 2 cups vegetable broth

Instructions

1

Heat butter in 3-quart saucepan. Add onion and garlic, and sauté until tender.

2

Add broth, 1 cup corn, pepper, salt, fennel seeds, and chili powder; bring to a boil, and then simmer for 10 minutes.

3

Add soup to FourSide or WildSide+ jar and secure lid. Select “Soup” setting.

4

Add potato, and press “Pulse” 5–7 times or until desired texture is reached.

5

Transfer soup back to saucepan, and add remaining corn and carrots; heat until corn and carrots are tender.

Ingredients

 1 tbsp butter
 ½ tsp chili powder
 ¼ tsp fennel seeds
 1 cup frozen carrot coins
 2 cups frozen corn kernels
 1 garlic quartered
  tsp ground white pepper
 ¼ tsp kosher or sea salt
 ½ medium onion roughly chopped
 1 cup red potato baked
 2 cups vegetable broth

Directions

1

Heat butter in 3-quart saucepan. Add onion and garlic, and sauté until tender.

2

Add broth, 1 cup corn, pepper, salt, fennel seeds, and chili powder; bring to a boil, and then simmer for 10 minutes.

3

Add soup to FourSide or WildSide+ jar and secure lid. Select “Soup” setting.

4

Add potato, and press “Pulse” 5–7 times or until desired texture is reached.

5

Transfer soup back to saucepan, and add remaining corn and carrots; heat until corn and carrots are tender.

Hearty Vegetable Chowder

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