1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic, diced onion, and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
2. Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
3. Gradually pour in the 2% milk, stirring continuously to avoid lumps. Once smooth, add the vegetable broth and mix well.
4. Add the cubed red potatoes, roasted corn kernels, chopped zucchini, bay leaf, thyme, cayenne pepper, nutmeg, kosher salt, and freshly ground black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender and the chowder thickens slightly. Stir occasionally to prevent sticking.
6. Remove the bay leaf and adjust seasoning with additional salt, pepper, or spices as needed.
7. Serve the chowder hot. Enjoy this comforting and hearty soup on its own or with crusty bread!
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