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–+ servings

Potato Corn Chowder

Print Recipe
Prep Time 5 minutes
Servings: 4 servings
Course: Main Course, Snack, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small onion diced
  • 2 celery ribs diced
  • 3 cloves of garlic, minced
  • 1 can of (organic) corn drained
  • 5-6 small potatoes, peeled and diced
  • 3 cups vgetable broth
  • 2 tsp cornstarch mixed in 1/2 cup water
  • pinch cayenne pepper optional
  • 1/2 tsp nutmeg
  • 1 tsp cumin
  • 2-3 tbsp cilantro optional for topping
  • grated cheese optional for topping
  • salt & pepper
  • 1 tsp apple cider vinegar more if needed. I do a large splash

Method
 

  1. Begin by sauteing onion over medium heat in a large stock pan for a few minutes with a large pinch of salt.
  2. I like to peel the potates first the use the time while the onions are cooking to finish dicing those and the celerly.
  3. After a few minutes of the onion cooking, add the celery and garlic with the seasoing. And another pinch of salt. Cook for a few more minutes.
  4. Add the broth and potatoes, bring to a boil, then reduce heat to low/medium and cook for 15 minutes. While this is cooking, whisk the cornstarch with the water.
  5. When the potatoes are tender, stir in the cornstarch water. THen stir through the corn and apple cider vinegar.
  6. Next I use an immersion blender and give it a few pulses to help thicken the soup. You can also scoop out a cup or so and blend in a blender then add it back. Or if you like the consitancy, leave as is.
  7. I top with a little grated cheese and fresh cilantro
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