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Potato and Corn Chowder




Source of Recipe


? Found a paper in my collection ?






Recipe Introduction


Use vegan Versions
Serves 4-6
Prep: 30 min





List of Ingredients



• 1 c Yellow onion, diced
  
• 1/4 c celery (or 1/2 tsp celery seed)
  
• 2 bay leaves
  
• 4-6 cloves fresh garlic, minced
  
• 1/2 tsp Mrs. Dash spicy seasoning (salt free)
  
• 1 1/2 tsp fresh chopped rosemary
  
• 9 medium potatoes, diced (Red jacet or Yukon gold) about 2 1/2 lbs)
  
• 2 c cream corn
  
• 1 can (14 oz) coconut milk
  
• 4 c Vegatable stock
  
• 1/4 c Nutrional yeast
  
• Salt and pepper to taste
  
• 1-2 tsp Extra Virgin Olive Oil
  
• 1 tsp arrowroot or cornstarch + 1 TBL water
  






Instructions



1. heat olive oil over med heat in 2 qt saucepan. Add bay leaves, onion, and celery. saute 2-3 min. Add garlic and cook another 1-2 min.
   
2. wisk yeast into the vegtable stock. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
   
3. Lower heat to med-low and simmer slowley covered 20 min or until potatoes are cooked.
   
4. Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
   
5. Return soup to a boil and add arrowroot/cornstarch (only if you want to thicken the soup)
   
6. Serve hot.
   






Final Comments


Garnish with vegetarian bacon bits or vegan cheese. I reserve some green onons for topping as well.