Potato Corn Chowder

Shopper recipe | Submitted by mschweikkl

Serves: 6 to 8

Prep time: 30 minutes or less

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These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is adapted from one of my favorite vegetarian cookbooks, "Horn of the Moon."



Combine potatoes, chicken broth and bay leaves in a 3-quart soup pot and bring to boil. Simmer covered until tender.

Meanwhile, melt the butter in a fry pan and saute the onions with the cumin until tender. Add to soup and then add frozen corn.

Whisk flour into milk mixture and then slowly add to soup, whisking constantly until thoroughly blended. Simmer for about 5 minutes to slightly thicken soup while continuing to stir.

Add grated cheese, about 1/2 cup at a time, and stir until melted. Keep heat low and watch the bottom of the pot. When cheese is melted and blended into soup, ladle into bowls and then offer green onions and parsley as a garnish on the side.

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More about: corn, potatoes


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