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Export 11 ingredients for grocery delivery
Step 1
Heat the oil in a medium (3-4 quart) stockpot or Dutch oven over medium heat.
Step 2
Stir in the onion, celery, zucchini and 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables are very soft and translucent, about 10-12 minutes.
Step 3
Ingredients for vegetable chowder
Step 4
Transfer the cooked vegetables to a blender and purée with the broth until smooth, or remove the pot from the heat, add the broth, and carefully purée in the pot with an immersion blender.
Step 5
Return the purée to the pot and place over medium-high heat. Bring to a boil, add the potatoes and bell pepper, and cook until the potatoes are just tender, about 10-12 minutes more.
Step 6
Add the corn and cream (if using) and cook just until the corn is warmed through, about 2-3 minutes for fresh corn and 4-5 minutes for frozen corn.
Step 7
Taste and add more salt to your taste. Divide between 6 bowls; sprinkle with parsley and serve with crusty bread if desired.
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