Potato and Corn Chowder
Source of Recipe
? Found a paper in my collection ?
Recipe Introduction
Use vegan Versions
Serves 4-6
Prep: 30 min
List of Ingredients
- 1 c Yellow onion, diced
- 1/4 c celery (or 1/2 tsp celery seed)
- 2 bay leaves
- 4-6 cloves fresh garlic, minced
- 1/2 tsp Mrs. Dash spicy seasoning (salt free)
- 1 1/2 tsp fresh chopped rosemary
- 9 medium potatoes, diced (Red jacet or Yukon gold) about 2 1/2 lbs)
- 2 c cream corn
- 1 can (14 oz) coconut milk
- 4 c Vegatable stock
- 1/4 c Nutrional yeast
- Salt and pepper to taste
- 1-2 tsp Extra Virgin Olive Oil
- 1 tsp arrowroot or cornstarch + 1 TBL water
Instructions
- heat olive oil over med heat in 2 qt saucepan. Add bay leaves, onion, and celery. saute 2-3 min. Add garlic and cook another 1-2 min.
- wisk yeast into the vegtable stock. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
- Lower heat to med-low and simmer slowley covered 20 min or until potatoes are cooked.
- Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
- Return soup to a boil and add arrowroot/cornstarch (only if you want to thicken the soup)
- Serve hot.
Final Comments
Garnish with vegetarian bacon bits or vegan cheese. I reserve some green onons for topping as well.
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