This say-good-bye-to-summer chowder is filled with flavor from corn cob stock and fresh vegetables, including green beans and red peppers. It's a simple and warming supper for a busy family during back to school time.
Melt the butter in a heavy-bottomed pot, 4 quarts or larger, over medium-low heat. Add the onion and cook until it turns translucent, about 6 minutes.
Add the potatoes, carrots, thyme, salt and pepper and stir. Add the stock and bring it to a simmer and cook uncovered until the potatoes are tender to the bite, about 12 minutes.
Add the half and half, green beans, pepper and zucchini and bring to a simmer once again. Cook until the vegetable are tender to the bite, about 5 minutes.
Whisk the cornstarch with 1/4 of the milk in a small bowl and add the rest of the milk to the pot. When it comes to a gentle simmer, add the cornstarch mixture and the corn kernels. Simmer until the chowder thickens and taste for seasoning before serving.
Copyright 2021 Lynne Curry