Spicy corn and potato chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water; up to 6 |
| 2 | larges | Red potatoes; chunked, skins on |
| 1 | large | Red onion chopped coarse |
| 1 | large | Bag frozen corn |
| 2 | Vegetarian bullion cubes or liquid vegetable stock = 1 c | |
| 1 | tablespoon | Italian mixed seasoning; (I use Trader Joes Pasta spice blend) |
| ½ | teaspoon | Or to taste chili pepper flakes |
| ½ | teaspoon | Or to taste curry powder |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
| 1 | cup | Milk substitute; (I use potato milk) |
Directions
In large soup kettle, simmer onions till translucent in 1 c water & bullion or in vegetable stock, add potatoes and several more cups of water and simmer till just tender:: do not over cook. Add corn and bay leaf and simmer for 10 minutes add spices and simmer for another 10 minutes add milk substitute and adjust water for desired consistency, bring to a light simmer, serve hot with whole wheat crackers, a big salad and a lovely baked apple for dessert
Posted to fatfree digest by elle <elle@...> on Nov 7, 98, converted by MM_Buster v2.0l.