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Corn and Potato Chowder

One pot corn and potato chowder - no heavy cream needed in this lightened up version!
Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1/2 red onion diced
  • 1 clove garlic minced
  • 1 medium Russet potato peeled and cubed
  • 2 stalks celery sliced
  • 10 baby carrots diced
  • 15 white mushrooms thinly sliced
  • 1 small green bell pepper seeded, halved and diced
  • 2 Tbsp. EVOO
  • 2 Tbsp. butter
  • 2 1/2 cups vegetable stock
  • 1 1/4 cup skim milk or whole is OK too!
  • 1 can Great northern white beans Save liquid (~15 oz can)
  • 1 can Yellow corn Save liquid (~15 oz can)
  • 1 tsp. dried sage
  • 1 tsp. fresh rosemary chopped
  • salt and pepper to taste

Instructions

  • Place the onion, garlic, potato, celery, mushrooms, bell pepper, and carrots into a large soup pan with the EVOO and butter.
  • Heat the ingredients until sizzling then reduce heat to low. Cover and cook for about 10 minutes making sure to stir occasionally so the ingredients do not stick.
  • Pour in the stock and season with salt and pepper. Bring this to a boil. Then, reduce the heat and cover again for 15 minutes while soup simmers. After the 15 minutes the vegetables should be tender.
  • Lastly, add in the milk, beans, and corn - including the liquid in the cans - and the sage and rosemary. Simmer, uncovered for 5 minutes. Serve hot. Enjoy!

Notes

Be sure to save the liquids from the canned corn and beans! Do not drain! :)