Generous portions of vegetables thicken this chowder with the help of just a small amount of cornstarch. Pureeing in the final step blends the flavors and creates tiny flecks of red and orange giving the chowder an inviting, colorful hue.

The pictures above show the ingredients you start with and progress to the delicous final chowder
Makes eight 3/4 cup portions

2 slices bacon, chopped about 1 oz
1 onion, chopped about 1 cup
2 large celery stalks diced about 1 cup
3 large carrots, chopped about 2 cups
1 pound red potatoes, chopped about 2 cups
2 cups vegetable or chicken broth
1/3 cup milk
2 tbsp corn starch

1. In a large saucepan cook the bacon over medium heat for three minutes, stir in onion and celery cook three minutes more. Add carrots, red potato, broth and 1 cup water. Bring almost to a boil, cover reduce heat and simmer until potatoes and carrots are cooked about 15 minutes.
2. Mix the cornstarch with the milk to form a smooth paste. Add the milk and cornstarch mixture to the pot, stir and bring almost to a boil. Simmer and stir gently until; the mixture thickens. With a slotted spoon remove 1 heaping cup of vegetables and set aside. Puree the remaining soup using a food processor or an immersion blender. Add vegetables back to the soup, stir in red pepper flakes, season with salt and pepper to taste.

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