vegetarian corn chowder
From rcragun 15 years agoIngredients
- 3 medium potatoes cut in 1/2 inch cubes shopping list
- 1 medium onion, diced shopping list
- 2 cups water shopping list
- 1 teaspoon vegetarian bouillon shopping list
- 2 teaspoons dried parsley shopping list
- 1/2 teaspoon salt shopping list
- 1 can corn shopping list
- soy milk (optional) shopping list
How to make it
- Combine the potatoes, onions, water, bouillon, parsley, and salt in a medium-sized sauce pan.
- Simmer until the potatoes are soft.
- Add the can of corn and heat to desired temperature.
- Put two cups of the soup in a blender and puree. Return the puree to the rest of the soup.
- If the soup is too thick for your liking you can add soy milk to thin it to desired consistency.
- (Note: For additional flavor, you can do any of the following: saute the onions and potatoes in red wine before adding the other ingredients, or add paprika, garlic, garlic salt, onion salt, or seasoned salt.)
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