Corn and Potato Chowder
(a favorite at the not terror household)
olive oil
1 cup chopped onion (1 small)
1 cup thinly sliced celery (2 stalks)
4 cups peeled (or not) russet potatoes cut into 1/2 in. cubes (2-3 medium)
3 1/4 cup soy milk or lowfat dairy milk
1 cup frozen corn, thawed
1/2 cup frozen peas, thawed (optional)
1/4 tsp salt
pepper, minced parsley (optional)
*Heat the oil in a 3-4 qt. saucepan. Add onion and celery and saute over medium heat until the vegetables soften, 7-8 minutes, stirring frequently.
*Add potatoes and milk. Cover and simmer until the potatoes are tender, 20-30 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup. Add the corn kernels and peas. Cook just until heated through, 1-2 minutes. Add the salt and season to taste.
*Sprinkle with parsley.
Enjoy!
from the Student's Vegetarian Cookbook
We don't use salt or pepper and it's just as good.
The smashed potatoes give the impression of a cheesy soup. Delicious!
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1 comment:
Terra, This is a good soup. I make it often in the fall and winter months. The corn is so sweet and has a bit of a snap to it. Or is the word crunchy. It's so yummy, I agree!
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