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Vegetable Soup
Corn Potato Chowder
Corn Potato Chowder
Ingredients
Makes 4 to 6 servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 celery rib, chopped
- 3 medium Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth or water
- salt and freshly ground black pepper
- 3 cups fresh, frozen, or canned corn kernels
- 1 cup plain unsweetened soy milk
- 1 tablespoon minced green onions or chives, for garnish
Method
- In large soup pot, heat the oil over medium heat
- Add the onion and celery
- Cover and cook until the vegetables are softened, about 10 minutes
- Add the potatoes, broth and salt and pepper to taste
- Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes
- Add the corn and simmer 15 minutes longer
- Puree about half the soup in the pot with an immersion blender or in a blender or food processor and return to the pot
- Stir in the soy milk and taste, adjusting seasonings if necessary
- Ladle the soup into bowls, garnish with green onions and serve
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