Description

Chef Amy Beck shows you how to make a great vegetarian corn chowder, with a Long Island flair. This video will walk you through each step to make a delicious vegetable cream based soup, perfect for a chilly Autumn day.

Ingredients

• 1  Each Red Pepper, medium dice
1
• 1  Each Yellow Pepper, medium dice
2
• 6  Each Celery Stalks, medium dice
3
• 1  Each Large Spanish Onions, medium dice
4
• 2  Each Large Carrots, peeled, medium dice
5
• 3  Cup(s) Frozen Corn, defrosted
6
• 5  Each Red Bliss Potatoes, medium diced
7
• 1 1/2  Quart(s) Vegetable Stock
8
• 1  Quart(s) Heavy Cream
9
• 2  Each Bay Leaves
10
•  To Taste Salt and Pepper
11
• 1/2  Cup(s) Fresh Basil, chiffonade
12
• 2  Table Spoon(s) Vegetable Oil
13

Directions

1. In a large 4 quart pot with wide bottom, add vegetable oil.
2. Saute red/green peppers, celery, Spanish onions, carrots, corn and sprinkle with salt and pepper.
3. Let cook for about 8 - 10 minutes.
4. Add potatoes and bay leaves and let cook 2 more minutes.
5. Add vegetable stock and let cook until vegetables are tender.
6. Finish with heavy cream and basil, then let cook another 10 - 15 minutes.
7. Always taste and adjust.
8. Serve & Enjoy!