VEGETABLE AND CORN CHOWDER

Vegetable and Corn Chowder image

This is a really filling vegetarian soup, which should be served before a light entree. It is easy to prepare and full of flavor.

Provided by BeccaB3c

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potato, diced
2 tablespoons all-purpose flour
2 1/2 cups milk (whole milk)
1 1/4 cups vegetable broth
1 3/4 ounces broccoli florets
3 cups canned corn, drained weight
3/4 cup colby cheese, grated
salt and pepper
1 tablespoon chopped fresh cilantro, to garnish

Steps:

Heat the oil in a large pan.
Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
Stir in flour and cook, stirring, for 30 seconds.
Gradually stir in the milk and bouillon.
Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
Add 1/2 cup of the cheese and stir until it melts.
Season, then ladle the chowder into warm serving bowls.
Garnish with the remaining cheese and the chopped fresh cilantro and serve.

Nutrition Facts : Calories 445.2, Fat 17, SaturatedFat 8.4, Cholesterol 41.5, Sodium 236.9, Carbohydrate 62.2, Fiber 6.4, Sugar 8.7, Protein 17.1

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