Everything from the garden corn chowder

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ground the meat (optional ingredient)

Step 2

Melt the butter in a large pot over medium heat.

Step 3

Add the onion, carrots, celery, and poblano pepper. Cook for 5 minutes until soft.

Step 4

Add the mushrooms and garlic. Cook for 3 more minutes until the mushrooms brown.

Step 5

Pour in the broth.

Step 6

Add the potato, cauliflower, and corn.

Step 7

Bring to a boil, then lower the heat. Cover and simmer for 15 minutes until the potatoes are tender.

Step 8

Stir in the zucchini. Simmer uncovered for 5 more minutes.

Step 9

Pour in the heavy cream or milk.

Step 10

For a thicker chowder, scoop out one cup of the soup (mostly potatoes and corn), blend it smooth in a blender, and stir it back into the pot.

Step 11

Taste the chowder. Add salt, black pepper, and smoked paprika as needed. Serve warm.

Step 12

Note: i took the potato, cauliflower and zucchini and boiled it in a bag in the boil. And then blended it to make my sauce thicker and to hide the veggies for my children.