Corn and potato chowder

2 tbsp olive oil
12 oz fingerling potatoes, sliced
1c sweet potatoes, cubed
1/2 c red bell pepper, diced
1/2 c shredded carrots
6 c frozen (or fresh) corn
1 tbsp roasted/seeded/peeled poblano pepper, finely chopped
1 tsp garlic, minced
1 tbsp ground cumin
1 tsp onion powder
2 tbsp Mrs. Dash
2 tsp sea salt
4 c water
1 Not-Chick'n boullion cube
1/2 c skim milk
1 tsp fresh thyme

Heat olive oil over medium-high heat in large pot. Add sliced fingerling potatoes, and cook until beginning to brown, about 5 min, stirring occasionally as needed. Add sweet potatoes, cook for another 3 min. Add red bell pepper, carrots, corn, poblano pepper, and garlic, cook another 5 min. Add cumin, onion powder, Mrs. Dash, and sea salt; stir thoroughly. Add water and boullion cube, cover pot and simmer over low heat until potatoes are cooked through, approx 20 min. Remove from heat, stir in milk, and blend to desired consistency with immersion blender. Stir in fresh thyme and serve.

This recipe makes 6 servings, each 1-1/2 cups. (I always make extra because it's great for lunch the next day!)

Number of Servings: 6

Recipe submitted by SparkPeople user 210LISAM.