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Country Chowder Soup Recipe

So my plan was to ease up on the soup recipes....BUT, I was making soup for dinner (at breakfast time) and it was so good that I ate the entire thing before dinnertime!

So I just had to share.

This was one of those "throw it all in" recipes. So don't fret if you don't have all the ingredients, just use something else. I'll try to give some example along the way, but honestly, if you're a good cook, you'll figure it out anyway ;)

A bit of EVOO to cover the bottom of the pot

Half a sauted purple onion (Use your favorite onion type)

Saute until soft

Chop 3-4 medium sized potatoes into bite size peices

Add to potatoes to the pot and cover with water until water is about 1 inch over the potatoes and sauted onions. Add 1 or 2 veggi bullion cubes. Cover.

While potatoes get soft, chop 2 cups or so of broccoli and 1 or 2 red bell peppers (or use carrots instead). Add to the pot and cover.

Add 1 or 2 cans of sweet corn WITH the water from the can. I know this is sometimes frowned upon...but grandma got it right with this one! With all ingredients in the pot, cook until potatoes and broccoli are soft.

Turn off heat.

Add 1/2 of the pot to a blender and pulse until smaller chunks.

Add back to the pot.

Add sour cream or your choice of cream (I add half a large 426 ml container of sour cream)

Add dill or basil or whatever your favorite herbs are and salt and pepper to taste.

Other things you can add if you like:

Cheddar cheese (I was out, but this normally would be a must...however this specific recipe was on point without it)

Carrots White Beans Chick Peas


Serve hot or warm

Ps. Try to make it closer to meal time, or it may be eaten too quickly like mine did!

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