Confetti Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add carrots, bell peppers, and corn to the pot. Cook for 5 minutes, stirring occasionally.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
• STEP 4.In a separate saucepan, heat milk over low heat. Slowly whisk in flour until smooth and thickened.
• STEP 5.Pour the milk mixture into the pot with the vegetables. Stir well to combine.
• STEP 6.Season with salt, pepper, and any other desired spices. Cook for an additional 5 minutes.
• STEP 7.Serve the confetti chowder hot, garnished with chopped parsley or grated cheese.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Feel free to add other vegetables like peas or broccoli to the chowder for extra color and flavor.
• For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender.
• If you prefer a vegetarian version, you can substitute vegetable broth for the chicken broth.

Storage and Serving

• Serve the confetti chowder hot with crusty bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.