The best corn chowder happens in the summer with fresh corn off cobs slowly simmered into a broth redolent of butter and essence of ... well, corn. I miss vegetable chowders in the winter but a reasonable off-season facsimile can be made from frozen corn and lima.
4 Tbs. olive oil
1 onion, chopped
4 carrots, peeled and diced
1 pound frozen corn
1 pound frozen lima beans
1 Tbs. dill weed
1 cup heavy cream
salt and pepper to taste
saute the onion and carrot in the olive oil over medium heat. When the onion begins to turn translucent, add the frozen limas and corn. Stir occasionally until the veggies thaw and even begin to brown a little.
Add 4 cups water and dill weed. Simmer 10 to 15 minutes or until the carrots are soft and everything is properly heated through. Use a stick blender to partially blend the soup to the desired consistency. I like mine a little chunky so I only blend it enough to cause the corn and limas to release starches that thicken the broth. You could use a standard upright blender, or a food processor, or even a potato masher if you like. The point is to get those starches out and thickening.
Add the cream. Warm through and serve.
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