Friday Recipe: Corn & Potato Chowder

Corn and Potato Chowder
(a favorite at the not terror household)

olive oil
1 cup chopped onion (1 small)
1 cup thinly sliced celery (2 stalks)
4 cups peeled (or not) russet potatoes cut into 1/2 in. cubes (2-3 medium)
3 1/4 cup soy milk or lowfat dairy milk
1 cup frozen corn, thawed
1/2 cup frozen peas, thawed (optional)
1/4 tsp salt
pepper, minced parsley (optional)

*Heat the oil in a 3-4 qt. saucepan. Add onion and celery and saute over medium heat until the vegetables soften, 7-8 minutes, stirring frequently.
*Add potatoes and milk. Cover and simmer until the potatoes are tender, 20-30 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup. Add the corn kernels and peas. Cook just until heated through, 1-2 minutes. Add the salt and season to taste.
*Sprinkle with parsley.
Enjoy!

from the Student’s Vegetarian Cookbook

We don’t use salt or pepper and it’s just as good.
The smashed potatoes give the impression of a cheesy soup. Delicious!

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About Terra Milo

Terra Milo is Your Computer Girl. She believes that technology runs on energy, so when you're creating websites and emails, you are literally sending energy to your potential clients. Make sure that energy is confident, positive, and enlightening! Terra teaches coaches and entrepreneurs all the computer skills they need to launch their business and spread their mission in the world. From websites to newsletters to social media, she will empower you with skills and confidence so you can infuse your messages with inspiration and love. www.terramilo.com

One thought on “Friday Recipe: Corn & Potato Chowder

  1. Terra, This is a good soup. I make it often in the fall and winter months. The corn is so sweet and has a bit of a snap to it. Or is the word crunchy. It’s so yummy, I agree!

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