Two recipes in one week! A regular Martha Stewart, I’m becoming. Or not.
For today’s dish, I started with a recipe for Comforting Potato Soup from the International Vegetarian Union (IVU). I’ve made this for dinner a few times now, tweaking the recipe a little each time – but the photo’s from my first try, when I followed IVU’s directions to the V. Yeah, I’m a cheat. What of it?
The recipe below is more of a chowder-y consistency; I wouldn’t really call it soup. Though, it’s pretty simple to switch from one to the other: if the soup’s too liquid-y for you, add some extra flour; too thick, throw in a little more water or soy milk. This is a hard one to mess up.
IVU’s Comforting Potato Soup version is yummy, though I do prefer my own incarnation. Work with what you’ve got in the pantry; it’s a versatile meal.
Creamy Potato -n- Corn Spowder (Soup +/ Chowder)
1 medium onion, chopped
1-2 tablespoons minced garlic
2 tablespoons olive oil
3-4 medium potatoes, peeled and cubed
2 cups water + extra to taste
2 cups soy milk (plain or vanilla) + extra to taste
3 tablespoons whole wheat flour + extra to taste
1-2 cans creamed corn
sea salt, seasoned salt, or freshly ground black pepper, to taste/for garnish
1. Heat the oil in a soup pot.
2. Add the minced onion and garlic; saute on low until tender.
3. Toss in the cubed potatoes and water. Cover and simmer on medium for about 15 minutes, stirring every 5 minutes or so.
4. In a measuring cup, add the flour to the soy milk and whip with a whisk. When blended, add the soy milk to your soup pot.
5. Allow the soup to cook, covered, on medium for another 15 minutes or so (less if you’d like your soup chunky with potatoes, more if you’d rather the potatoes be tender and creamy). Continue to stir at regular intervals.
6. Add the creamed corn to the mix and let the soup cook for another 5 minutes or so. If the mix is too thick for your taste, add in a little extra water or soy milk. If it’s too thin, stir in a little extra flour.
7. Once the soup has reached the desired consistency, and the potatoes are cooked to your liking, remove the pot from the heat and serve your soup/chowder/spowder hot. Garnish with sea salt, seasoned salt and/or black pepper to taste.
Optional: Toss in some fresh or frozen broccoli florets between steps 3 and 4.
Uber-awesome bonus option: Serve with some (baked) Lightlife Smart Bacon (or similar) as a side, or crumbled on top. Tre yummay!
Tagged: recipe food vegan veganism vegetarian vegetarianism dinner soup chowder potatoes corn creamed corn garlic onions potato soup potato chowder flickr photos meat free herbivore meatless corn soup corn chowder