Potato and Corn Chowder


I told you I was going to make soup. Considering it’s quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.

Potato and Corn Chowder

Potato and Corn Chowder

Potato and Corn Chowder

Ingredients

1 C onion, diced

1 C celery, sliced thin

5 cloves garlic, minced

1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning

2 lbs russet potatoes, diced (I used frozen ones, thawed)

1 tsp dried rosemary

1 C corn kernels

14-oz coconut milk

4 C vegetable broth

1/2 C nutritional yeast

1-2 Tbs olive oil

Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives

Directions

In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes. Add the garlic and saute another 3 minutes. In a large bowl, whisk together the nutritional yeast and vegetable broth. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary.  Bring to a boil for about 10 minutes. Add the potatoes and corn and simmer 10 minutes. Enjoy!