Corn And Potato Chowder

Course : Chowders
Serves: 4
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1 medium onion -- chopped
1 Clove garlic
1 medium potato -- chopped
2 Stalks celery -- sliced
1 medium green pepper -- in chunks
4 tablespoons canola oil
2 1/2 Cups vegetable broth or water (if I dont have -- I use dried any made broth mixed with water)
1/2 Teaspoon marjoram -- or more to taste
1/4 Teaspoon basil
1/4 Teaspoon oregano -- or more to taste
1/4 Teaspoon thyme -- or more to taste
1/4 Teaspoon sage -- or more to taste
1/4 teaspoon salt -- to taste (or add to individual bowls)
1/4 teaspoon pepper -- garlic pepper and/or lemon pepper
7 ounces lima beans
1 1/2 Cups frozen corn
1 Cup soymilk -- optional
1/2 cup cheddar soy cheese -- optional

Preparation / Directions:

1. Heat the oil and add onion, garlic, potato, celery and green pepper in a large pot. If you are not a big onion fan, put them in first and cook them for about five minutes before everything else so they get soft. 2. When all the vegies are sizzling, turn the heat down, cover the pot and let them cook in the steam for about 10 mnutes. 3. Pour in the broth/water, add the spices and bring to a boil. 4. Turn the heat down to low and let the soup simmer for 15 minutes or so. 5. Add the lima beans and corn and leave to simmer uncovered for 5-15 minutes. 6. Optional: Stir in about 1/4 cup soymilk and some grated soy cheese to each serving and eat hot with some fresh bread.


Nutritional Information:

223 Calories (kcal); 14g Total Fat; (54% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 23mg Sodium

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