Corn, Yellow Squash and Bell Pepper Chowder

30m

2 tbsp

olive oil

yellow onion, chopped

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

bay leaves

1/2 cup

almond slices

1/4 cup

chives, chopped

1 cup

cheddar cheese, shredded

In a large stock-pot, over medium heat, add oil and onion. Sauté onions for about 5-7 minutes, until they become translucent.
Add squash, bell pepper, corn kernels, garlic and ginger. Sauté for about 2-3 minutes, until the squash starts to become tender.
Add milk, salt, black pepper, nutmeg, and sage.
Ladle about 1/2 of the soup into a blender or food processor. Blend for about 1-2 minutes, until thick and smooth.
Add the smooth liquid from the blender back into the stock-pot. Add bay leaves and simmer for at least 15 minutes.
Remove bay leaves. Serve garnished generously with almonds, chives, and cheese.

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