Creamy Potato -n- Corn Spowder

February 14th, 2009 10:56 am by Kelly Garbato

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)

2009-01-20 - Creamy Potato Soup - 0004

Ingredients

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

Directions

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!

(Crossposted to.)

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5 Responses to “Creamy Potato -n- Corn Spowder”

  1. The Perfect Pizza Press » Blog Archive » Vegan Bacon & Cheddar Double Potato Pizza Says:

    [...] recipe is actually based on one of my favorite soup dishes, a potato and corn soup/chowder (minus the corn, natch). When making the potatoes, I just about doubled the recipe and, after [...]

  2. Cheddar Cheesy Garlic Biscuits and Potato & Corn Soup/Chowder » V for Vegan: easyVegan.info Says:

    [...] fist-sized biscuits aren’t carbtastic enough, I served them alongside a steaming pot of potato soup-slash-chowder. Carbs dipped in carbs and loaded with more carbs. That’s how I roll, people. [...]

  3. Linguine with Sautéed Veggies in a Garlic-Basil-Tomato Olive Oil “Sauce” » V for Vegan: easyVegan.info Says:

    [...] with pita pizza, spaghetti with soy-meatballs, potato soup and salad, this is one of my favorite go-to dinner dishes. (Pasta and veggies in a [...]

  4. Vegan Bacon & Cheddar Potato Soup » V for Vegan: easyVegan.info Says:

    [...] soups contain milk, to which I’m allergic. Good times!) Anyway, I decided to modify the Creamy Potato -n- Corn “Spowder” recipe I so love, making it creamier and soupier (if that makes any sense), while also adding some [...]

  5. VeganMoFo, Day 7: Cheezy Smokey Potato Soup (for dogs & their peoples) » V for Vegan: easyVegan.info Says:

    [...] x 3: Creamy Potato -n- Corn Spowder, which served as my jumping-off point for this [...]

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