• 40minutes
  • 236calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium potatoes , peeled and diced

  2. 1 1/2 cups water

  3. 1 teaspoon canola oil

  4. 1 small onion , chopped

  5. 1 stalk celery , diced

  6. 1 medium carrot , pared and chopped

  7. 1/2 small red bell pepper , finely chopped

  8. 1/2 teaspoon dried thyme or 1/2 teaspoon oregano

  9. 1/2-2/3 cup soymilk

  10. 1 cup corn kernel

  11. salt

  12. black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.

  2. Cover, reduce heat to low and simmer for 20 minutes.

  3. While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.

  4. Remove skillet from heat and put on the side.

  5. When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.

  6. Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.

  7. Heat the chowder on medium heat for about 5-10 minutes.


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