Prep Time
23 Mins
Cook Time
1 Hour 3 Mins
5 servings (serving size: 1 cup)

Fresh corn and edamame are colorful additions to this hearty vegetarian chowder. Serve on a cold winter day with crusty French bread.

How to Make It

Step 1

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.

Step 2

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.

Oxmoor House Healthy Eating Collection

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