Recipe: Corn and Red Skin Potato Chowder

Soups are an easy go-to recipe. It can be such fun experimenting with mystery ingredients in your fridge and pantry. It’s also easy on the budget.

Here is a simple corn and red skin potato chowder recipe. It’s delicious!

Ingredients 

2-3 tablespoons olive oil 

1/2 large onion chopped 

2 cloves garlic minced 

4 small red potatoes quartered peeling optional 

sea salt and ground black pepper 

3 ears of corn sliced off 

3 stalks celery chopped 

2 cups low sodium veggie broth 

2 cups unsweetened plain almond milk 

2 stalks green onion for garnish 

1-2 tablespoons nutritional yeast

Instructions

...in a large sauce pan heat olive oil then add onion, garlic and sauté. Add potato, celery, and season with salt and pepper...cover to steam for four minutes. Then add the corn and stir. Add broth and almond milk, cover and bring to a boil. Reduce heat and cook for 5-10 minutes. Add nutritional yeast. Serve with chopped green onion and a sprinkle of paprika.

Note: I blend half of the soup to have a more creamy or texture. Transfer the soup to a blender and blend until creamy—then transfer the blended soup back to your sauce pan to let it thicken (the longer it simmers the more flavorful it will be)