Fresh corn and edamame are colorful additions to this hearty vegetarian chowder. Serve on a cold winter day with crusty French bread.
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
1 large Yukon gold potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
1 1/2 tablespoons olive oil
1 cup chopped onion
1/2 cup diced red bell pepper
1/4 cup diced celery
1 cup frozen whole-kernel corn, thawed
2 cups vegetable broth
1 cup 1% low-fat milk
3/4 cup shelled edamame
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh chives (optional)
How to Make It
Place sweet potato and Yukon gold potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until potatoes are tender. Drain. Remove half of potatoes and set aside. Mash the remaining half of potatoes with a potato masher; set aside.
Heat olive oil in a Dutch oven over medium heat. Stir in onion, bell pepper, and celery. Cook 8 to 10 minutes or until vegetables are tender. Stir in mashed potato, corn kernels, and next 7 ingredients. Simmer, uncovered, 15 minutes. Add reserved potatoes and cook 10 minutes or until soup becomes thick. Ladle into 5 individual bowls. Garnish with fresh chives, if desired.