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. 



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.