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Super easy potato corn chowder recipe, using cheap, easy-to-find ingredients.
Ingredients
Makes 0 servings
- 2 cups frozen corn
- 1 medium yellow onion or 4-5 shallots, minced
- 1 tbsp olive oil or butter
- 2 cup vegetable stock
- 2 cups potatoes, peeled & cubed
- ½ tsp dried thyme leaves (use more if using fresh)
- 1 ¾ cups soy milk or half-and-half
- ½ tsp cayenne pepper (optional)
- salt and pepper
Preparation
Saute corn and onion/shallot in a large pot until onions are tender and translucent, about 5 minutes.
Remove half of the onion/corn mixture and blend in blender or food processor with the vegetable stock until finely chopped. Return this mixture to the pot.
Add potatoes, cayenne, and thyme. Heat to boiling. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
Reduce heat, stir in soy milk or half-and-half. Heat up again, and stir in
salt and pepper to taste.
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