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Easy Corn Chowder with Potatoes, Red Pepper & Dill

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1/3 cup vegetable broth for sautéing plus 3-4 cups for chowder
  • 1 cup sweet onion, diced
  • 1 celery rib, diced
  • 1 small red bell pepper, diced
  • 3 ears of organic corn, kernels removed (see note below) or 2 1/4 cups frozen organic sweet corn
  • 2 cups of yellow or red potatoes, 1/2 inch dice (I don't peel them but you could)
  • 1/2 cup Silk non-flavored almond milk
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2-3 tablespoons fresh chopped chives and fresh dill for garnish

Method
 

Steps
  1. Use a sharp knife to slice down along the cob and remove the kernels **see my note below**
  2. Heat 1/3 cup vegetable broth in a large soup pot.
  3. Add the onions, celery and red pepper. Sauté for approximately 4-5 minutes or until the vegetables are soft.
  4. Add the 3 cups of vegetable broth. Add the potatoes and dill. Season with salt and pepper. Bring to a gentle boil, reduce heat and simmer for approximately 10 minutes. You may need a little extra vegetable broth to cover potatoes.
  5. Add the corn and almond milk and simmer uncovered for another 7 minutes.Taste and adjust seasonings.
  6. Garnish with chopped chives and fresh dill.
  7. **The easiest and safest way to remove kernels from corn is place a small bowl upside down inside a large bowl. Then stand the large end of the corn down on top of the smaller bowl. Use a sharp knife to slice down along the cob. The kernels will collect in the bottom of the bowl.**