|Corn-potato Chowder of Incredible Deliciousness
||[Oct. 17th, 2006|06:57 am]
You, too, can be a Granola Woman
Blatantly copied from|
The Students Vegetarian Cookbook, by Carole Raymond
Roseville, CA: Prima Publishing, 1997
1 tablespoon olive oil
1 cup chopped onion (about one small)
1 cup thinly sliced celery (2 medium stalks)
4 cups peeled russet potatoes, cut into 1/2-inch cubes (2 to 3 medium)
3 1/2 cups soy milk or lowfat dairy milk
1 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed (optional)
1/4 teaspoon salt
Minced fresh parsley (optional)
1. Heat the oil in a 3-4 quart saucepan. Add the onion and celery and saute over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.
2. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup. Add the corn kernels. If you like peas, add them too. Cook until just heated through, 1 to 2 minutes. Add the salt, and season with pepper to taste.
3. Ladle the soup into a bowl and sprinkle with parsley if you desire.
WHAT I DO DIFFERENTLY THAT MAKES IT SO INCREDIBLY DELICIOUS
1/2 tablespoon of rosemary, crushed (added in with the saute stuff)
1 cup carrots (added in with the saute stuff)
I leave the potato skins on. That's where all the good stuff is, after all.
1 tablespoon of flour added at the end. It thickens the soup a bit and gives it almost a chicken-pot-pie filling taste (but with no chicken).
Let it simmer for as long as you want the kitchen to smell like deliciousness.
If you're going to use Soy Milk (which I recommend...I like it with dairy milk, but soy adds a bit more texture) DON'T USE VANILLA!!! Use the plain. Trust me, I've made this mistake.