Ingredients
– 4 large potatoes, diced
– 1 cup corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 750 ml vegetable broth
– 250 ml milk
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon dried thyme
– 1 tablespoon fresh parsley, chopped
Method
1. Heat olive oil in a large pot over medium heat and add chopped onion. Cook until it becomes soft.
2. Stir in minced garlic and cook for an extra minute.
3. Add diced potatoes, corn, vegetable broth, and dried thyme to the pot. Bring the mixture to a boil.
4. Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
5. Blend the chowder until smooth. Return to the pot, then stir in milk. Season with salt and pepper, and top with fresh parsley before serving.
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