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Corn-potato Chowder of Incredible Deliciousness - Granola Woman [entries|archive|friends|userinfo]
You, too, can be a Granola Woman

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Corn-potato Chowder of Incredible Deliciousness [Oct. 17th, 2006|06:57 am]
You, too, can be a Granola Woman

granolawoman

[anterastilis]
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
Pepper
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.

TIPS

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.

Enjoy!
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