Corn and Potato Chowder

In one of her comments, Patrice mentioned the delicious Corn and Potato Chowder we had on Saturday, thanks to Georgia. I could not believe how good that soup was and how easy it is to make. A couple of us went home and made it ourselves. You should definitely try this one sometime during the fast. It is soooooo good!

A couple of ideas…I've had it twice, and on Saturday carrots were substituted for the celery and on Sunday, the celery was kept, but a little Old Bay was added. I don’t think either version had peas in it, but I liked both. Add/omit ingredients according to your tastes, but I’m sure you’ll love it. This soup will definitely stay in heavy rotation after the fast. Enjoy…

Corn and Potato Chowder

Prep Time: 10 minutes

Cooking Time: About 20 minutes

This easy-to-prepare chowder has the richness of a creamed soup without the cream.

1 tablespoon olive oil
1 cup small onion, chopped (about 1 cup)
1 medium stalks celery, thinly sliced (about 1 cup)
2 to 3 medium russet potatoes, cut into ½-inch cubes (about 4 cups)
3 ¼ cups soy milk or lowfat dairy milk
1 cup frozen corn kernels, thawed
½ cup frozen peas, thawed (optional)
¼ teaspoon salt
Pepper
Minced fresh parsley (optional)

1. Heat the oil in a 3-4 quart saucepan. Add the onion and celery and sauté over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.

2. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup. Add the corn kernels. If you like peas, add them, too. Cook just until heated through, 1 to 2 minutes. Add the salt, and season with pepper to taste.

3. Ladle the soup into a bowl, and sprinkle with parsley if you desire.

Makes three servings.