Fresh rosemary and nutmeg are perfect complements to the sweet corn and hearty vegetables in this soup. This chowder is especially good when made with fresh corn.
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 cups water
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 2½ cups corn kernels
- 2 medium carrots, sliced (about 1½ cups)
- 3 ribs celery, sliced or chopped (about 1 cup)
- 1 tablespoon dried Italian herb seasoning
- 1½ teaspoons granulated garlic
- 1 teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water as needed.
- Add the water, potatoes, corn, carrots, celery, Italian seasoning, granulated garlic, nutmeg, and rosemary, and bring to a boil.
- Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until the carrots and potatoes are tender.
- To create a creamy soup base, blend the soup with an immersion blender to your desired consistency. (If you don’t have an immersion blender, carefully ladle about 3 cups of the soup into a blender and blend briefly before stirring it back into the pot.)
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