There’s nothing like a big bowl of soup when the weather cools down—it’s hearty, warm and satisfying. Cook a double batch, freeze the leftovers, then reheat and enjoy after a chilly workout.
Corn and Red Pepper Chowder
This healthy chowder has all the rich taste of a cream-based soup without any cream.
1 large sweet yellow onion, diced
2 red bell peppers (seeds removed), diced
2 T canola oil
2 tsp fresh thyme, chopped
1 tsp sea salt
½ tsp fresh cracked pepper
4 cups low-sodium vegetable broth
1 16-ounce bag frozen organic corn
1 15-ounce can low-fat evaporated milk
In a large soup pot (or Dutch/French oven), heat the oil over medium heat. Add the onion and sauté for 5 minutes. Stir in the red pepper and sauté 10 minutes, adding the thyme, salt and pepper in the last minute. Pour in the vegetable stock and corn, stir to combine, cover and simmer on medium-low for 15 minutes. Turn off the heat and stir in the evaporated milk. Using an immersion blender, blend for 1–2 minutes until the ingredients are creamy. Alternatively, let soup cool, and blend in batches in a blender.