We love soups. This corn chowder is one of our favorites. In fact, we enjoyed it just last night.
- ½ cube margarine
- ½ cup chopped onion
- 1 cup diced celery
- 1 teaspoon salt
- 2-3 cups peeled, cubed potatoes
- 2 cups water
- 1 large bay leaf
- ½ teaspoon celery salt
- ½ teaspoon dried parsley flakes
- 1 can whole corn
- 1 can creamed corn
- 1 12-oz can evaporated milk
Melt the margarine in a pot and add the onion and celery; saute. Add the salt, potatoes, water, bay leaf, celery salt, and parsley flakes. Cook slowly until the potatoes are half cooked. Add the whole corn (drained) and creamed corn and simmer for 10 minutes. Add the evaporated milk and let stand for 15 minutes.
To make it vegan, we’ve used soy milk instead of evaporated milk. If you do the same you’ll want to note that the required amount is 12 ounces.
We’ve also used unpeeled yellow potatoes. Bigger cubes are fun!