Potato-corn chowder
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 3 | mediums | Potatoes, diced |
| 2 | mediums | Carrots, sliced |
| 1 | large | Celery stalk, chopped |
| 2 | eaches | Bay leaves |
| 2 | tablespoons | Vegetable oil |
| 3 | cups | Frozen corn |
| 14 | ounces | Can tomatoes, chopped |
| 1½ | teaspoon | Coriander |
| 1 | teaspoon | Savoury |
| ½ | teaspoon | Thyme |
| Salt & pepper to taste | ||
| 1 | cup | Water, stock |
Directions
Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes.
Add the corn, tomatoes with hteir liquid & simmer for 10 minutes.
Add the seasonings & simmer for another 10 minutes.
Remove ¾ cup of potatoes & 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.
Adapted from Nava Atlas, "Vegetariana"