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A favorite soup of ours. But one that I hadn’t made in a long time. It could easily be made dairy free too. I served this with Shirley’s Garlic Cheese Biscuits – they were wonderful! And with some Woodchuck Raspberry Cider, always great!

Corn and Red Pepper Chowder

Original recipe by Renee

2 Tbsp butter (use additional oil if dairy free)

1 Tbsp olive oil

2 medium onions, 1/2″ chop

2 cloves garlic, minced

5-6 cups of vegetable broth (or chicken broth for non-vegetarian) *

1-1/4 pounds Dutch Baby yellow potatoes, 1/2″ dice (or red potatoes or large Russets)

2 medium red bell peppers, 1/2″ chop

2 celery stalks, thinly sliced

1 bay leaf

1 tsp dried basil

1 tsp salt

1/2 tsp black pepper

1 -16 oz bag frozen, roasted corn (Trader Joe’s)

6 green onions, thinly sliced

1/2 cup milk *

1/2 cup half and half *

Heat butter and oil in a large soup-pot. Add onions and garlic and cook until onions are softened. Turn heat to high and add broth. Bring broth to a boil and then add the potatoes, peppers, celery, bay leaf, basil, salt and pepper. Bring to a boil once again. Lower heat, cover pot loosely with a lid and allow to simmer for 15 minutes or until the potatoes are cooked. Remove lid and stir in corn and green onions. Cook for an additional 2-3 minutes. Remove the bay leaf from pot. With an immersion blender, puree half of the soup. (Or carefully use a standard blender.) Add milk and half and half and heat through.

Enjoy!

Notes:

* For dairy free, substitute olive oil for the butter. And you can easily omit the milk and half and half at the end. The soup tastes great even without the dairy. You can also vary the amount of milk and half and half to suit your needs and available ingredients.

* You may need additional broth to cover the vegetables. Use asĀ  much as you need.

This recipe is linked to Gluten Free Wednesdays, Seasonal Sundays and Slightly Indulgent Tuesdays. Be sure to check out the additional recipes there!

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