Prep 15 mins
Cook 40 mins
This recipe if from the Fit for Life cookbook and is delicious! Even my mother, who loathes chowders, demands to eat this again.
- 1 tablespoon olive oil
- 2 cups diced white onions or 2 cups diced yellow onions
- 1 1⁄2 cups diced celery
- 1⁄2 cup diced carrot
- 3⁄4 cup diced red bell peppers or 3⁄4 cup diced yellow bell peppers or 3⁄4 cup diced green bell pepper
- 4 cups peeled and cubed potatoes, 1/2 inch or smaller
- 1⁄4 teaspoon ground sage
- 8 cups water
- 2 tablespoons light miso or 2 tablespoons vegetable broth
- 3 cups corn kernels (or more)
- 3 tablespoons minced green onions
- Heat oil in soup pot.
- Add onions, celery, carrot and pepper.
- Saute until the veggies begin to soften.
- Add the potatoes and sage.
- Mix the ingredients well and saute another 3 minutes.
- Add water and bring to a boil.
- Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.
- Remove 1/2 cup liquid from the pot and dissolve miso in it.
- (skip that step if you are using vegetable broth).
- Add miso or broth to soup and mix well.
- Cook soup an additional minute, stirring continuously.
- Remove one third of soup with lots of veggies in it and set aside.
- Blend the remaining ingredients until smooth.
- Stir in the reserved soup, corn and green onion.
- Bring soup to a low boil, stirring frequently.
- Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.
It's good. When I made it it had too much liquid and needed more vegetable broth for depth of taste. I also added ginger and garlic for a bit of kick.