Corn and Potato Chowder

"This is a vegetarian recipe I found in "1001 Lowfat Vegetarian Recipes". It has become a winter staple in my house."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
50mins
Ingredients:
9
Yields:
8 cups
Serves:
4
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ingredients

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directions

  • Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
  • Process half of the vegetable mixture and all the stock until smooth.
  • Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
  • Stir in milk, and cook until hot, 2-3 minutes.
  • Season with salt and pepper.
  • Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

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Reviews

  1. Super easy, fast and delicious! I doubled the recipe as I have a teenage boy and wished I had tripled it so we could have had leftovers.
     
  2. For being lowfat, this is really yummy! I stuck to the recipe, except I waited to blend half of it until after the potatoes were added and cooked. The partially blended potatoes helped to thicken the soup to a perfect texture. Thanx for posting the recipe!
     
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RECIPE SUBMITTED BY

I'm a 34 year old new SAHM of a 19 month old, Lina, and a mom-to-be of a baby boy. My husband and I have always loved food, and cooking, and are looking forward to sharing that love with Lina. I've been a member of Zaar for 2 years now, but I never got involved in the community. That's something I would like to do now. I'm also looking forward to adding recipes and getting and giving reviews.
 
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