Summer Vegetable Chowder
"This vegetable chowder is bursting with vibrant farmers’ market fresh flavors. Although the soup its inspired by peak season summer produce, it’s could be made year-round with frozen vegetables. The luscious texture is achieved by incorporating a roux as the thickening base, as chowders made with cream alone can often feel overly heavy and bland in flavor. We’ve also included three easy ideas for topping this summer chowder; each is a delicious addition that has this simple-to-make recipe feeling company-worthy. And thanks to the Instant Pot, it’s speedy enough to whip up at a moment’s notice. ..."
INGREDIENTS
•
1 1/2 cups chopped sweet yellow onion (from 1 onion)
•
2 tablespoons extra-virgin olive oil
•
3 garlic cloves, chopped (about 1 Tbsp.)
•
2 tablespoons salted butter
•
1/4 cup all-purpose flour
•
4 cups chicken or vegetable stock
•
2 cups fresh or frozen yellow corn kernels (from 2 ears)
•
2 cups chopped zucchini (from 1 large zucchini)
•
2 cups fresh or frozen butter beans
•
16 ounces Yukon Gold potatoes, cut into 1/2-in. cubes
•
1 poblano chile, seeded and chopped
•
2 teaspoons table salt
•
1 teaspoon black pepper
•
4 thyme sprigs
•
2 bay leaves
•
2 cups seeded and chopped tomato (from 2 tomatoes)
•
1 cup heavy cream
•
Basil pesto
•
Bacon and chives
•
Crispy shallots or fried onions
Comments & Reviews
Just A Pinch Sweepstakes