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Friday, March 30, 2012

Potato and Corn Chowder

Photos of batch #1, minus the extra veggies
This simple chowder is made from basic ingredients and is easy to make.  I have made it twice and added some extra ingredients the second time (denoted with an *).  I was able to make it for lunch in about 30 minutes.

3-5 potatoes, washed
1 onion, diced
1-2 cups sliced celery
5 mini or 1 large sweet pepper
5-10 cloves garlic, roughly chopped
1 tablespoon oil
3-4 tablespoons No-Salt Garlic/Herb seasoning
2-3 tablespoons dried parsley*
1 tablespoon black pepper (optional)
6 cups hot/boiling water
1/2 cup vegetable stock*
2 pounds frozen corn kernels
3 green onions, sliced*
2 cups greens (Chinese cabbage), sliced*

  1. Pierce potatoes with a fork and cook in the microwave until soft.
  2. While potatoes are cooking, saute onions, celery, pepper, and garlic in the oil until browned
  3. Add the hot water to the pot.  I boiled the water using my electric kettle (that I love!) then poured it into the pot.  Adding the hot water de-glazed the pot and released any stuck-on pieces of vegetable from the bottom.
  4. Add the vegetable stock, seasoning, parsley, and black pepper if desired.  The first time I made this I used the black pepper and it added a bit of spicy flavor.  I omitted it the second time so we could feed it to our 14 month old daughter and not worry about it being too spicy.
  5. When the potatoes are cooked, cut them into fourths or eights and add to the pot.
  6. Add the frozen corn and bring the soup back to a boil.
  7. Add the green onions and greens and cook for 3-5 minutes until the greens are tender
Photo of batch #2 with the added ingredients
The added ingredients from the second batch really add some fresh flavor to the soup.  There is a lot of flexibility with vegetable combinations and levels of spice.  This is another one of the recipes that will help clean out your refrigerator of aging vegetables.


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