Doc's Corn-and-Potato Chowder is easy to make using frozen diced onions, red and green bell pepper, and celery to shorten the prep time. If you have any leftovers, you can refrigerate them for up to five days.

Soup, salad, and warm toasty bread create a filling and super-simple meal.


 

Take a break, and stir up a wholesome, vegetable-filled chowder. It makes a stress-free and comforting meal during a hectic season. To really speed things up, cook Doc's Corn-and-Potato Chowder the day before; the soup will be even more flavorful after chilling overnight. Add rustic Garlic-Herb Bread with a crisp salad, and you're ready to ladle up supper.

What's in a Name?
Chowder is traditionally the name given to a thick, rich, chunky soup. Potato and corn are popular vegetable chowders. Seafood varieties are probably the most well-known and may include clams, oysters, shrimp, cod, conch, or a combination of several. Manhattan-style chowder is made with tomatoes, while New England-style chowder is prepared with milk or cream.

"What's for Supper? Serve Chowder Tonight" is from the November 2007 issue of Southern Living.

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