PCC Corn Chowder

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  • 2 tablespoons butter
  • 1 cup diced onions
  • 1 cup diced celery
  • 16 ounces frozen sweet corn
  • 1/2 red bell pepper, diced
  • 3/4 teaspoon dried dill
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 cups water, or more as needed
  • 1/4 cup heavy cream


In a large soup pot, melt butter over medium heat. Add onions and cook until soft, 5 to 7 minutes. Stir in celery and cook 5 minutes more. Add corn, bell peppers, dill, thyme, basil, salt and pepper. Cook, stirring occasionally, for 5 minutes.

Add water just to cover; bring to a boil. Reduce to a simmer and cook for 15 minutes. Puree half the soup with an immersion blender or in a food processor (in batches). Stir in cream and season to taste with salt and pepper.

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