Okay, so while the weather is indeed getting warmer, the New Mexico weather is pretty schizo. One day it can be sunny and in the 80s, while a day later we are in the midst of a cold hail storm. This is the result of that cold hail storm day; something to warm up and fill the tummy. So keep this handy in case wherever you are decides that it isn’t quite spring just yet. And if you live here in New Mexico, that will most likely be sooner rather than later. 😉
It was chunky, warm, and easy.
Super Simple Corn and Potato Chowder
3 large potatoes, cubed
4 cups vegetable broth
2 cups soymilk
1 1/2 cups frozen (or fresh, of course) corn
salt and black pepper to taste (we used just shy of a teaspoon each
In a medium soup pot, boil vegetable broth, potatoes, salt and pepper until potatoes are tender. With a food processor or blender, blend about half of the soup until nice and smooth. Return back to pot with remaining potatoes and broth. Stir in soymilk and corn. Simmer for about another 5 minutes or so and then let sit for several minutes before serving.
You can use less potatoes if you’d like a more “soupy” soup but I like the thick chowder this recipe produces.
That’s it. Super easy and super yummy.