Tuesday, July 30, 2013

Potato Corn Chowder

This soup fills all the requirements of a great chowder: thick, rich, creamy and satisfying. One batch of soup serves two purposes. Half of the soup stays chunky with potatoes and corn and the other half is blended with cannelini beans to transform into a silky, hearty broth. No flour or cornstarches are needed to make a great chowder.
As you can see, this soup is served in a bread bowl. The soup itself is gluten free, the bread bowl is not!

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Potato Corn Chowder
serves 4
2 tbl extra virgin olive oil
1 large sweet onion, small dice
4 medium sized red potatoes, skin on, small dice
3 garlic cloves, minced
1 1/2 cups fresh or frozen corn kernels
1 tbl fresh thyme leaves
salt and pepper, to taste
1 cup unsweetened, plain almond milk
1-15oz can cannelini beans, drained and rinsed

In a large soup pot, sweat the onions in olive oil until translucent and fragrant, 5-7 minutes. Add the potatoes, garlic, corn and thyme. Season with 1 tsp of salt and 1/2 tsp of pepper. Add the almond milk and bring to a simmer. Cook for 15 minutes or until the potatoes are tender.
Transfer half of the soup to a blender along with the beans and blend until smooth. Pour back into the soup pot and mix to combine.
Taste and season with salt and pepper if needed.

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