I have really been digging soups and one-pot meals the past few weeks. I feel they lend themselves well to experimenting and not measuring ingredients perfectly. And, of course, you won’t hear me complain about washing as few dishes as possible. This potato corn chowder was a hit with my whole family, and you can certainly add more spices, vegetables, and even some beans (oh, that would be so good!) to make your own version of this simple, creamy, and super-filling soup.
Watch the 1 minute video of how to make the soup here.
Recipe for potato corn chowder:
Ingredients: 2 stalks of celery, chopped, 2 carrots, chopped, 1 onion, chopped, pepper, to taste (you can add salt if you want…I find it’s not necessary), 3-4 cloves of garlic, chopped, smoked paprika, about 1 teaspoon, 6-8 potatoes, peeled and diced, 4-6 cups vegetable broth depending on how thick or thin you want the soup, 2 cups unsweetened non-dairy milk (I used almond milk), 2 cups frozen corn, fresh dill, chopped (optional)
Directions: Add the celery, carrots, and onions to a large pot that has been pre-heated on the stove. Stir the veggies and add water, in small amounts, as needed, to prevent them from sticking. Allow the veggies to cook about 5 minutes. Add the garlic, and cook for another 30 seconds. Add the pepper and smoked paprika, and stir them into the veggies. Next, add the diced potatoes, broth, and almond milk. Stir in the frozen corn. Stir in the fresh dill. Let the soup come to a boil, turn down the heat, and let it simmer for about 15 minutes or until the potatoes are fork tender. Transfer about a third of the soup to a blender (you could use an immersion blender instead) and blend until creamy. Pour the blended soup back into the pot, stir, and voila, you have a creamy, soup ready to serve!