Potato-Corn Chowder
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3 | medium |
potatoes
diced |
|
| 2 | medium |
carrots
sliced |
|
| 1 | large |
celery stalks
chopped |
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cups |
corn
frozen |
|
| 14 | ounces |
tomatoes, canned
chopped |
|
| 1 ½ | teaspoons |
coriander
|
|
| 1 | teaspoon |
savory
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
water
stock |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3 | medium |
potatoes
diced |
|
| 2 | medium |
carrots
sliced |
|
| 1 | large |
celery stalks
chopped |
*
|
| 2 | each |
bay leaves
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
corn
frozen |
|
| 404.6 | ml/g |
tomatoes, canned
chopped |
|
| 7.5 | ml |
coriander
|
|
| 5 | ml |
savory
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
water
stock |
|
Directions
Place onions, potatoes, carrots, celery, bay leaves and oil in large soup pot.
Add just enough stock to cover. Bring to a boil and simmer over low heat for 10 minutes.
Add the corn, tomatoes with hteir liquid and simmer for 10 minutes.
Add the seasonings and simmer for another 10 minutes.
Remove ¾ cup of potatoes and mash well.
Return to the pot with the 1 cup of stock.
Stir well. Simmer for another 5 minutes, or until you are ready to serve it.
