POTATO CORN CHOWDER
Indulge in the velvety goodness of our plant perfect potato corn chowder, a warm embrace of simplicity with veggies, potatoes, and corn. Ideal for cozying up on chilly winter days.
SOUL WARMING COMFORT
This potato corn chowder doesn’t cut corners; it boasts an abundance of soup essentials, including onion, celery, and carrots, expertly infused with impeccable seasonings. All this richness is complemented by hearty potatoes and capped off with the addition of sweet corn.
CRAFT YOUR PERFECT BLEND
Make it just the way you like it by giving the mixture a blend with a hand masher, immersion blender, or regular blender. Play around until it feels right for you—whether you prefer it silky smooth or with a few tasty chunks in the mix.
SIMPLE STEPS FOR THIS POTATO CORN CHOWDER
Dice & Saute Onions, Celery, & Carrots and Add Spices
Dice & Add Potatoes, Cook Until Tender
Cool Slightly & Blend Soup with Potato Masher, Immersion Blender, or Blender
Potato Corn Chowder Ingredients
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Potato & Corn Chowder
Ingredients
- 1 Drizzle Olive Oil
- 1 Medium Yellow Onion
- 3 Ribs Celery
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
- 1 tbsp Minced Garlic
- 2 tsp Lowry's Seasoned Salt
- 1 tsp Thyme
- 1 tsp Dried Rosemary
- ½ tsp Black Pepper
- 5 Medium Russet Potatoes (or a similar amount of baby potatoes)
- 1.5 to 2 Boxes Vegetable Broth Carton (32 oz ea)
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
- 1 Can Corn (15 oz)
Instructions
- Heat a generous drizzle of olive oil in a 6 qt stockpot over medium heat.1 Drizzle Olive Oil
- Dice the onion and add it to the pot, stirring occasionally while continuing to chop.1 Medium Yellow Onion
- Dice the celery and carrots, and add them to the pot. Mix well.3 Ribs Celery, ½ Bag Baby Carrots (16 oz bag)
- NOTE: Can add more of any vegetable, including potatoes. Just remember to add more spices and vegetable broth to balance it out.
- Add minced garlic and all spices. Mix well and cook down a few minutes.1 tbsp Minced Garlic, 2 tsp Lowry's Seasoned Salt, 1 tsp Thyme, 1 tsp Dried Rosemary, ½ tsp Black Pepper
- Scrub the potatoes thoroughly, leaving the skin on for added texture and nutrients, or peel them if you prefer.5 Medium Russet Potatoes
- Dice potatoes into medium chunks. Add to pot and mix well.
- Add vegetable broth.1.5 to 2 Boxes Vegetable Broth Carton (32 oz ea)
- Drain can of garbanzo beans and add to pot, mix well.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Bring to a high simmer and then lower to slight bubble simmer. Mix well and cook about 30-40 minutes until potatoes and carrots are fork tender.
- Once the potatoes are tender, remove from heat and carefully blend the mixture with a potato masher or immersion blender to your preference, leaving some small chunks if desired.
- Taste the blended soup and adjust salt and spices as desired. Thin out with more broth if needed.
- Drain the can of corn and add it to the pot. Mix well.1 Can Corn (15 oz)
- Serve with salt and pepper to taste, and accompany with saltine crackers or crusty bread.
