Potato Vegetable Chowder

Potatoes (1.99)
Garlic (.30)
Frozen broccoli (1.00)
Frozen corn (1.00)
Chicken broth (.58)
Onion (.50)
Green pepper (.68)

Pull the broccoli and corn out to defrost. Cut potatoes in to 1/4- 1/2" cubes. (You want about 4 cups of potatoes.) 

Put the potatoes in a saucepan and cover with water. Bring to a boil. 

While waiting for the potatoes to boil, dice the garlic, onion and green pepper and start to cook them in a separate pan, in a little bit of olive oil. Chop the broccoli in to smaller pieces. 

When the potatoes are cooked, smash about half of them against the side of the pan with the back of a big spoon. Add the all of the vegetables. Thin with chicken broth, if needed. Season with salt & pepper, and a dash of nutmeg, if desired. Yes, nutmeg. Trust e. I won't be offended if you leave it out, but it will add a nice flavor unless you use too much. Then it will be bad. Very bad. Cook on low heat until everything is warm. 

Some notes - This is really good served with crumbled bacon, cheese and some sour cream. Not in the budget for the sake of my dumb ass challenge, but if you can, I recommend it. 

I like to also add diced carrots to this soup. Really, any vegetable you have kicking around the fridge would be good.