Lotsa Vegetable Chowder

• 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into 1/2-inch chunks
• 1/2 small onion, peeled and chopped
• 3 ears fresh corn, kernels removed (about 13/4 cups), cobs reserved
• 2 medium carrots, peeled and diced
• 2 stalks of celery, chopped
• 1/4 cup chopped red bell pepper
• 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about 1/2 pound)
• 1 clove garlic, peeled and minced
• 2 tablespoons chopped thyme
• 1/8 teaspoon white pepper
• 2 teaspoons ground cumin
• 3 tablespoons chopped dill
• Salt to taste

1. In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
2. Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Stir well and season with salt.

gold, onion, carrots, stalks of celery, red bell pepper, broccoli, garlic, thyme, white pepper, ground cumin, dill, usalt

Taken from www.epicurious.com/recipes/member/views/lotsa-vegetable-chowder-51644801 (may not work)