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.
Print TRADITIONAL Recipe
Servings: 6 -8
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.