Potato Corn Chowder

This recipe is 100% guaranteed vegetarian — and 100% guaranteed DELICIOUS! Enjoy it’s low-fat qualities including: no cream, and no bacon fat. (If you can’t tell, I’m quite proud of this recipe)

1 tbsp extra virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 large russet potatoes, diced
1 bag of frozen corn (or 4 ears of fresh corn)
2 bay leaves
1tbsp butter
1/4 cup of flour
2 cups vegetable stock
2 cups lowfat milk
1 tbsp garlic powder
salt & pepper to taste

Preheat a large soup pot, and add the olive oil, yellow onion, red bell pepper, and russet potatoes. Saute for 10 – 12 minutes, until the potatoes are soft, and there is a bit of carmelization on the bottom of the pot. Add the corn, bay leaves, butter, and melt.  Add the flour and coat the vegetables with the paste. Add the vegetable stock and milk. Stir until smooth. Add the garlic powder and salt & pepper. Simmer for about 30 minutes on med/low heat until a thick and creamy consistency forms.

Serve with tabasco sauce, fresh parsley, and shredded swiss cheese on top — crusty bread or tortilla chips. Yummy!


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