Make the most of spring produce with potato and corn chowder and satisfy your soul with its sweet, rustic flavors. It is thick and creamy just like any other chowder but features a pleasant crunch of the veggies which adds a character to this soup. Being careful about my health, I opted for skimmed milk to keep it low in calories and hence heart-friendly. However, you may also use fat-free yogurt for a healthier version. Next time, I’m planning to grate reduced-fat cheese on top for added flavors and serve it in a bread bowl to add a touch of extravagance in dinner.
Prep Time: 10 minutes
Cook Time: 22-25 minutes
Yield: about 8 cups
- vegetable oil - 1 tsp
- white onion - 1, small, (chopped)
- stalk celery - 1 1/2, (sliced)
- red potatoes - 2, (peeled and small diced)
- carrots - 2, (peeled and grated)
- water - 1 1/2 cup
- creamy corn - 14 oz. can
- milk - 1 cup, (low or skim)
- salt - 1/4 tsp or to taste
- black pepper - to taste
- Pour the vegetable oil in a saucepan and heat on a medium flame.
- Add onion and celery and cook for 5 minutes, stirring.
- Add water, potatoes and carrot. Bring to a boil.
- Turn down to low heat.
- Simmer until cooked (about 10-12 minutes).
- Add corn and milk and bring to a boil.
- Simmer for about a few more minutes.
- Add salt and black pepper.
Add onion and celery.
After stirring for 5 minutes, add water, potatoes and carrot.
Mix well. Then, simmer until cooked.
This is what it looks like after 10-12 minutes.
Add corn and milk.
Simmer until cooked.
Add salt and black pepper.