Corn, Yellow Squash and Bell Pepper Chowder

30m

2 tbsp
olive oil
1
yellow onion, chopped
1
yellow bell pepper, seeds and stem removed, diced
3 cups
corn (canned or frozen)
2 cloves
garlic, finely minced
1/2 tsp
ginger root, minced
2 1/2 cups
milk
1 tsp
course salt
a dash
black pepper
1 pinch
nutmeg
1 tsp
sage
3
bay leaves
1/2 cup
almond slices
1/4 cup
chives, chopped
1 cup
cheddar cheese, shredded
  1. In a large stock-pot, over medium heat, add oil and onion. Sauté onions for about 5-7 minutes, until they become translucent.

  2. Add squash, bell pepper, corn kernels, garlic and ginger. Sauté for about 2-3 minutes, until the squash starts to become tender.

  3. Add milk, salt, black pepper, nutmeg, and sage.

  4. Ladle about 1/2 of the soup into a blender or food processor. Blend for about 1-2 minutes, until thick and smooth.

  5. Add the smooth liquid from the blender back into the stock-pot. Add bay leaves and simmer for at least 15 minutes.

  6. Remove bay leaves. Serve garnished generously with almonds, chives, and cheese.

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