Spicy corn and potato chowder

1 servings

Ingredients

Quantity Ingredient
4 cups Water; up to 6
2 larges Red potatoes; chunked, skins on
1 large Red onion chopped coarse
1 large Bag frozen corn
2 Vegetarian bullion cubes or liquid vegetable stock = 1 c
1 tablespoon Italian mixed seasoning; (I use Trader Joes Pasta spice blend)
½ teaspoon Or to taste chili pepper flakes
½ teaspoon Or to taste curry powder
1 Bay leaf
Salt and pepper to taste
1 cup Milk substitute; (I use potato milk)

Directions

In large soup kettle, simmer onions till translucent in 1 c water & bullion or in vegetable stock, add potatoes and several more cups of water and simmer till just tender:: do not over cook. Add corn and bay leaf and simmer for 10 minutes add spices and simmer for another 10 minutes add milk substitute and adjust water for desired consistency, bring to a light simmer, serve hot with whole wheat crackers, a big salad and a lovely baked apple for dessert

Posted to fatfree digest by elle <elle@...> on Nov 7, 98, converted by MM_Buster v2.0l.

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