Manhattan Potato Chowder

As colder temperatures hit, we love the comfort of a chowder. The spinach adds a nice splash of color and nutrients. So thick and delicious, it can be served as a soup or as a main dish over a grain.

8 cups low-salt, no-oil vegetable stock

2 medium onions, diced

2 red bell peppers, diced and seeded

4 cloves garlic, minced

2 tablespoons dried basil

1 28-ounce can hominy or a 1-pound bag of frozen corn, thawed

3 large russet potatoes, peeled and diced

1 15-ounce can no-salt tomato sauce

2 cups chopped spinach

1. In a large stock pot, add 2 tablespoons vegetable stock, and sauté the onion and bell pepper for about 10 minutes, adding vegetable stock as needed to prevent sticking. Add the garlic, basil, and hominy or corn, and cook for 5 minutes.

2. Add the potatoes, tomato sauce, and the rest of the vegetable stock. Bring to a boil, then simmer for 25 minutes or until potatoes are soft.

3. Using an immersion blender, pulse to puree to achieve a creamy consistency, leaving some chunky potatoes for texture. Stir in the 2 cups of chopped spinach.

Serves: 6-8, Preparation: 10 minutes, Cooking: 35 minutes