Potato Corn Chowder

Course Soup
Author Kelley Williamson


  • 3 cups vegetable broth
  • 2 celery stalks chopped
  • 2 carrots finely diced
  • 1 large onion chopped
  • 3 cups frozen hash brown potatoes
  • 3 cups frozen corn
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon paprika
  • 1 cup of soy milk or rice milk, almond milk
  • 1/8 teaspoon freshly ground black pepper


  • Place the broth, onion, potatoes, and corn in a medium soup pot. Bring to a boil, add seasonings, cover, and simmer for 25 minutes.
  • Remove 3 cups of the soup and place in blender. Blend until smooth. Return to the pot. Or use an electric hand blender in the pot
  • Add the non-dariy milk. Season with pepper. Cook for an additional 5-10 minutes.
  • Optional: Add toasted whole wheat French bread as a side or a small dinner salad.