Rich and filling corn chowder.
Yield: 4-6 servings
Time: 25 minutes
Tools
- large saucepan
- wooden spoon
- whisk
Ingredients
- 1 T olive oil
- 1 carrot, thinly sliced
- 1 stalk celery, sliced
- 1 t fresh rosemary, minced or ½ t herbes de Provence
- 3½ c milk (cashew, almond, soy…) and/or vegetable stock*
- 2½ c corn
- 1 potato, diced
- ½ – 1 t salt
- black pepper
- 2 T fresh parsley or chives, minced
Directions
Heat oil over low heat; add carrot, celery, and herbs; and sauté for 5 minutes, stirring frequently.
Add milk, corn, potato, salt, and pepper. Heat to a boil, then lower heat. Simmer, stirring occasionally, until potato is tender, about 10-15 minutes.
Stir in parsley or chives and serve hot.
Notes
For a rich, thick chowder, use at least a cup of cashew milk, which thickens as it heats up.
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