Ingredients
- ♡ 1 Tablespoon Butter
- ♡ 1 Tablespoons Olive Oil
- ♡ 1 Large Onion - Chopped
- ♡ 1 Yellow Pepper - Chopped
- ♡ 1 Medium Carrot - Chopped
- ♡ Seasoning Mix: 2 Teaspoons Ground Cumin, 1 Teaspoon Chili Powder, ½ Teaspoon Smoked Paprika, ½ Teaspoon Dried Oregano, 1 Garlic Cloves, Crushed
- ♡ 2 Potatoes - Peel And Diced Into Cubes
- ♡ 1 Litre Vegetable Stock.
- ♡ 4 Cobs Of Corn, Corn Cut From Cobs
- ♡ 1 Large Zucchini - Diced
- ♡ 2 – 3 Tablespoons Of Fresh Coriander
- Garnish (Optional)
- Mix: Fresh Corn, Diced Fresh Tomato, 1 Shallot Finely Sliced.
Instructions
- ♥ In a large pot over medium heat, add butter, oil, onion, carrots, pepper, seasoning mix cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
- ♥ Add potatoes and stock and bring to a low boil, simmer for 8-10 minutes or until the potatoes are halfway cooked.
- ♥ Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender, stir through coriander.
- ♥ Remove from heat and using a stick blender, gently blend half the pot so the chowder still remains chunky. Return to heat and bring back to a simmer.
- ♥ Serve hot with a fresh garnish of corn, tomato, and shallots.
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