Potato-corn chowder was one of my favorite soups until I moved to a plant-based cuisine and stopped using dairy milk. After some experimenting, I am now back to loving this favorite, especially on cool evenings. This one uses baked potatoes, which add a wonderful flavor and creamy consistency. Vegetables contain some sodium; so without any added salt, this soup can be enjoyed by individuals on a low-sodium regimen. Freezes well.

baked potato chowderIngredients

  • 6 cups water
  • 2 large white onions, sliced and caramelized
  • 4 cups frozen petite white corn
  • 2 lbs. baby golden potatoes or purple sweet potatoes
  • 1 Tbsp nutritional yeast (not Brewer’s Yeast)  
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp basil
  • 2 cups almond milk or more to taste
  • Salt to taste or No Salt (if want sodium free)

Preparation

Rinse potatoes, cut into quarters, and place on a cookie sheet covered with parchment paper. Bake in oven pre-heated to 400 degrees F. for 30 minutes until skins are beginning to be crusty. Remove from oven. Note: If using purple sweet potatoes, peel and cut into 1-inch cubes. Bake on cookie sheet covered with parchment paper at 400 degrees F for about 30 minutes.

Caramelize onions. While potatoes are baking, place water, caramelized onions, corn, and seasonings in a large saucepan and bring to a boil. Turn heat to low and cook until tender, stirring periodically.

Stir in baked potato pieces. Continue to simmer for a few minutes until potatoes are desired softness. Add almond milk and heat through, but do not boil.

Serving

Ladle into serving bowls and enjoy. May garnish with parsley sprigs, if desired.