Sunday, February 19, 2012

Potato and Corn Chowder

We are finally getting a taste of winter tonight! I hear sleet bouncing off the window as I type. With it being chilly and all, I decided to make a pot of Potato and Corn Chowder. This is a must try recipe! 

2 tablespoons of olive oil, grapeseed oil or safflower oil
1 small onion
3/4 cup chopped celery
2 garlic cloves, minced 
6-8 small red potatoes, cut into medium size pieces
2 cups frozen sweet corn
4 cups vegetable broth
3 sprigs of fresh thyme
2 cups original unsweetened almond milk (you could also use milk or cream)
     Sometimes I use 1 cup of almond milk and 1 cup of Silk soy creamer
2 tablespoons unbleached all-purpose flour
6 tablespoons warm water
1 teaspoon cayenne pepper (optional)
1 teaspoon salt
Freshly ground pepper to taste

In a large heavy bottom saucepan, heat the oil and saute the onion and celery for 5 minutes or until soft. Add the garlic and saute for 1 minute. Add the potatoes, corn, broth, thyme and almond milk. Simmer for 25 minutes or until potatoes are soft. 


In a small bowl, whisk together the flour and water until a smooth paste forms. Add mixture to your soup and stir. Continue to simmer for 10 minutes. Add cayenne, salt and pepper to taste. Remove thyme stems. 


Enjoy! 

2 comments:

Blooming Rose Musings said...

This chowder sounds delicious. Perfect for a chilly winter evening! Thank you for sharing the recipe.

Elyse said...

You're welcome! We actually have snow on the ground now...big deal here! Thanks for stopping by.