I think it's important for my children to eat from a variety of menu options. I want them to love foods from all nations, foods simple, foods haute foods vegetarian and vegan. But, of course, I'm raising kids, not society gals, and so am constantly trying to create meals that will tickled their funny bones as much as their tastebuds.
This soup makes for a warm, hearty, vegetarian meal. Ideal comfort food for a cold, winter day. Not to mention the colors. Red, yellow, green. It's guaranteed to make any kid want to stop, savor, and smile.
1 T. olive oil
1/2 c. red bell pepper, finely diced
1/2 c. green bell pepper, finely diced
1/2 c. yellow onion, finely diced
2 c. sweet white corn (fresh or frozen)
2 vegetarian boullion squares
3 T. flour
3 c. whole milk
1 c. water
3 T. sharp cheddar
Optional garnish: cilantro and crushed tortilla chips
In the bottom of a large soup pot, heat olive oil over medium heat. Add pepper and onions and saute in heated oil until softened (about 3-5 minutes). Stir in corn.
Crumble boullion over pepper and corn mixture. Sprinkle flour atop peppers. Whisk in milk and water. Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. Garnish, if desired, before serving.
