This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.
- 3 medium potatoes, peeled and diced
- 1 1⁄2 cups water
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, pared and chopped
- 1⁄2 small red bell pepper, finely chopped
- 1⁄2 teaspoon dried thyme or 1⁄2 teaspoon oregano
- 1⁄2-2⁄3 cup soymilk
- 1 cup corn kernel
- black pepper, to taste
- Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- Remove skillet from heat and put on the side.
- When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- Heat the chowder on medium heat for about 5-10 minutes.
This soup was incredible! My family loved it.....will make this over & over again! So YUMMY
I will definitely make this again and again, it's so tasty and filling!!!
This is just a beautiful chowder; colorful and easy to make. My red pepper was on the large side but I used the entire half anyway, and used up 1/4 of a leftover onion along with 1/4 of a large onion, 5 baby carrots for the medium carrot, and the rest of the veggies and other ingreds exactly as indicated. I decided to use dried Thyme. When sauteeing the veggies, I did add 1/2 tsp jarred minced gariic during the last few mins of cooking. My diced potatoes took 15 mins covered on low to get super soft and I didn't precisely measure the potato I put into the blender, but put in 3 slotted spoonfuls. I used exactly 1/4 cup soy milk (Organic Edensoy Light) and pureed for about a minute. My carrots were crisp-tender after 7 mins, which was fine with me and so were the onions (the celery and red pepper were closer to tender b/c they were smaller pieces). I used an 8.75oz. can of drained corn and a generous dash of black pepper, but didn't add any salt. I thought this was very tasty and successful for my first-ever potato corn chowder. It turned out really well. Using my Nicer Dicer made the prep faster. I served this with toasted buttered french bread slices. My bf had parmesan cheese on his toast. This is a very flavorful chowder that is thick, colorful, simple, and comforting. My bf, who has never had potato corn chowder before said this was pretty good. If everyone sticks to 1 bowl each, this would feed about 4 people as the recipe indicates. Made for My-3-Chefs June 2008, for my theme Non-Dairy. Thanks for sharing PdxBarb; I will make this again for sure!