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Potato Corn Chowder
Course
Soup
Author
Kelley Williamson
Ingredients
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
Instructions
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.