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Creamy Potato And Corn Chowder

What you need: 

5 cups red potatoes , peeled and chopped into small pieces
1/4 cup vegan margarine (I like Organic Smart Balance)
1 cup diced celery
1/2 cup diced red onion
3 tablespoons whole wheat flour
3 cups strong vegetable broth (I like Organic Better Than Bouillon vegetable base-1tsp per8oz water)
4 cups unsweetened soymilk (Needs to say unsweetened. Other milks will impart a sweeter flavor)
1 1/2 cups sweet corn niblets
2 teaspoon Bragg's Amino Acids or soy sauce
1 tablespoon Picka Peppa hot sauce (or 1 tablespoon of a vegan Worcestershire sauce)
1 teaspoon mustard powder
1/4 teaspoon dill weed
1/4 teaspoon freshly ground white pepper
Sea salt and fresh ground black pepper, to taste
* Cornstarch if soup needs to be a little thicker

What you do: 

1. Peel, chop, and rinse potatoes. Boil until slightly tender. Drain and set aside.
2. In a large soup pot, melt margarine over med-high heat. Add onion and celery and saute until soft and translucent. Stir in the flour and whisk until you have a thick roux.
3. Alternate pouring broth and soymilk very slowly to the celery and onion mixture, stirring constantly until thickened. Add the potatoes and allow to cook for a few minutes in order to absorb the flavors of the stock and milk.
4. Scoop out 1 cup of the potatoes, mash them well, and add them back into the soup. This adds a nice thickened texture. Stir in the corn and the remaining ingredients.
5. Season to taste with the sea salt and black pepper. Let simmer a minute or two, turn off heat and let stand about 15 minutes, or until thickened up a bit.
* If the liquid gets added too quickly the soup will not thicken properly. If this happens, mix a few teaspoon of cornstarch with a few tablespoons of cold water and stir it into soup while it is on high heat for a minute. Only allow soup to boil for a minute or so while incorporating the cornstarch. Soymilk shouldn't really boil in a recipe.
Source of recipe: I came up with this recipe while in search of a tasty vegan version of my mom's potato soup. I think this recipe can hold it's own against any potato soup. It is wonderful! Especially with a scratch made rustic bread to dip in it.

Preparation Time: 
20 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

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