And here we have yet another soup recipe! In case you haven't caught on....soup just so happens to be one of my favorite things to eat. Especially in the cooler weather. There's nothing quite as satisfying as a nice, big bowl of steaming soup (or chowder or chili or stew...) at the end of a cold, crisp day. It just hits the spot, and says home to me in all the cozy ways.
Today's recipe is a quick favorite. I love the variety of ingredients and the flavors complement one another beautifully. I love making this in the afternoon and then allowing it to simmer until dinnertime. I hope you get the chance to try this warm, homey dish...
Your family will thank you for it!
Harvest Chowder
1 yellow onion, diced
6 carrots, diced
1 bell pepper, diced
2 cans corn, drained
16 oz. can black beans
1/2 cup butter
2 tbsp. granulated chicken bouillon
1 tsp. coarse black pepper
1/2 - 1 cup flour
2 cups heavy cream
2 qt. milk
Add diced yellow onion to a large stockpot drizzled with a bit of olive oil and cook until tender. Add carrots to the pot, and cook for about 5 minutes. Add the diced peppers, corn and black beans; stir to combine, and cook for a few minutes.
Remove veggies from the pot and set aside.
Add the butter to the now empty stockpot, and whisk in the bouillon, pepper, and flour. Cook until the butter is absorbed. Slowly pour in the cream and bring to a simmer. Continue to whisk until thickened. Stir in enough milk to reach your desired soup consistency. Then return the veggies to the pot and cook on low for at least 30 minutes.
Serve and enjoy!