(77 votes, average: 3.64 out of 5)
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Tasty Vegetable and Potato Chowder! You are going to love this healthy and hearty chowder. It’s packed with vegetables, vegan, and gluten-free.
Ingredients
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Preparation
In a large pot or dutch oven, heat the olive oil over medium heat.
Add the onion, carrots and celery and cook until tender and onion is translucent, about 5 to 6 minutes.
Add the potatoes, red bell pepper, garlic and cook another five minutes, stirring often.
Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for about 20 minutes until potatoes are cooked through.
Remove two cups of soup and place in a blender; puree until smooth and creamy then return back to the pot.
Add in the dill and season to taste, adding more salt/pepper if needed.
Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.