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Corn and Potato Chowder

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“This is a vegetarian recipe I found in "1001 Lowfat Vegetarian Recipes". It has become a winter staple in my house.”
READY IN:
50mins
SERVES:
4
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
  2. Process half of the vegetable mixture and all the stock until smooth.
  3. Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
  4. Stir in milk, and cook until hot, 2-3 minutes.
  5. Season with salt and pepper.
  6. Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

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