Recipe by AmyZoe
This is the perfect simple chowder. I left the skin on my potatoes and used chicken broth in place of the water (feel free to use vegetable broth too). I also substituted evaporated milk. Recipe courtesy of Taste of the Holidays, Idaho Press Tribune and Karel Knigge, Nampa, Idaho.
Top Review by *Parsley*
Nice, tasty chowder. It's one of those perfect soups for lunch on a cool fall day (or any dar really). I made this as written, using fat free half & half for the soy milk. The corn added a nice bit of sweetness to this. This also reheats wonderfully if you have leftovers. Thanx for a great corn chowder!
- 2 cups potatoes, peeled and cubed
- 2 cups water
- 1 cup celery, diced
- 1⁄2 cup onion, chopped
- 1 teaspoon salt
- 1 bay leaf
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon parsley flakes
- 2 cups creamed corn
- 2 cups corn
- 3 cups milk (soy, rich)
Directions See How It's Made
- Place all ingredients except corn, creamed corn, and soy milk in a large kettle.
- Simmer over low heat until potatoes are almost done.
- Stir in creamed and whole kernel corn and continue simmering for 10 minutes, stirring frequently.
- Add soy milk (for thicker consistency, decrease amount of milk).
- Turn heat off and let stand for 15 to 20 minutes.
- Remove bay leaf and serve.