2-on-Tuesday: Lotsa Vegetable Chowder

The simmering pot of chowder has my home smelling incredible!
The corn cobs are cooling.
The flavors are marrying.
I can't wait for dinner!

Even though this will be a hot week, I know the promise of autumn is around the corner! College football starts, this week!

But, for tonight, I'll pretend the weather is turning crisp and settle in with a big bowl of...

LOTSA VEGETABLE CHOWDER
(pg 94; Forks Over Knives)

6 cups Water (I used 8 cups)
2-3 lbs Potatoes (I had red skin new potatoes)
1 medium to large Onion, peeled and chopped
6 ears Fresh Corn, kernels removed; cobs reserved
2 medium Carrots, peeled and diced
2 stalks Celery, chopped
1 medium Red Bell Pepper
2 cups Broccoli & Cauliflower
2 cloves Garlic, peeled and minced
2 tablespoons Thyme, chopped
1 teaspoon Pepper (I used freshly ground from my pepper mill)
2+ teaspoons Ground Cumin
1 tablespoon Dill, chopped
Salt, to taste (save this until the end)

• In large pot, combine all of the above ingredients including the corn cobs. Do not add salt until the final simmer.
• Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes or until the vegetables are tender.
• Remove corn cobs and let cool.
• Directions call for only 1 cup of soup to be removed and pureed. I pureed 4 cups because I like my chowder thicker! To do this, pour the desired number of cups of
  
  soup into the blender with a tight-fitting lid, cover with a towel and blend away!
• Return the purreed soup to the pot.
• Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernels and add the bits to the pot.
• Stir and season with salt.

Mmmm! Perfect! Oooooh, this is definitely a keeper! And, with so much, I can freeze some for this fall and winter OR pack up a jar for our son to enjoy at his new home!

~"Sam"