Vegan Corn Chowder
A simple chowder with celery, potatoes and 2 kinds of corn.
Equipment
- 1 large soup pot (4 or 6 quart)
- 4 cup measuring cup
- knife and cutting board, peeler for potatoes
Ingredients
- 2 or 3 TBLS light olive oil or vegetable oil
- 2 cups onions, chopped
- 2 cups celery, sliced
- 3 1/2 cups peeled yellow or gold potatoes, small dice
- 2 teas. salt
- 1/2 teas. black pepper
- 1 teas. dry mustard
- 2 teas. Dijon mustard such as Grey Poupon
- 1 lb. bag of frozen corn (3 to 3.5 cups)
- 2 small cans creamed corn (14.75 oz times 2)
Instructions
- In your soup pot, saute the onions and celery on medium until soft (about 10 minutes).Add the cubed potatoes and add enough water to cover everything (about 3 cups).Add the salt, black pepper, dry mustard and Dijon mustard.
- When the potatoes are just tender add a 1 lb. bag of frozen corn. Bring to a boil.Add the creamed corn and turn off the heat. Add a cup or two of water if it's too thick. (I added one cup).
- Heat the soup on low when you are ready to serve to avoid scorching the bottom. (It will burn on the bottom easily once you add the creamed corn!)