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–+ servings

Corn Chowder

This creamy corn and potato soup will warm you up and bring a smile to your face.
3.94 from 45 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • ½ tablespoon extra-virgin olive oil
  • ½ cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound Yukon Gold or Russet potatoes, peeled and diced (about 3 cups)
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ½ cups fresh corn kernels
  • ½ cup unsweetened almond, rice, or soy milk

Instructions
 

  • Heat olive oil in a large saucepan, and add onions. Cook until soft and translucent. Add water, potatoes, garlic, parsley, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender.
  • Add corn and almond milk. Cook, uncovered, over medium-low heat for another 10 minutes. Place 3 cups of soup in a food processor or blender, and process about 15 seconds. Return to saucepan. Stir well, and serve.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • Substitute 2 (14.5-ounce) cans of corn kernels (drained) for fresh corn.
  • Add ½ cup chopped carrots and celery (1/4 cup each).
  • For a southwestern flair, stir in 1 cup of Salsa.
    If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.