|Potato and corn chowder (Photo credit: Wikipedia)|
POTATO CORN CHOWDER
6 medium potatoes
2 cups frozen or fresh corn (canned will work in a pinch)
1 large onion, chopped
1 cup celery sliced or chopped
1/2 cup coconut oil (can use margarine, butter or light olive oil)
2 quarts rice milk (soy, coconut or dairy milk can be substituted)
1 1/2 tsp salt (add more to taste at the end, if necessary)
1/2 cup unbleached flour (see note for gluten-free)
1 tsp dried basil
dash Red Pepper Flakes (optional)
- Peel potatoes. Cut into bite size pieces. Put in saucepan; cover with water. Add 1 tsp salt. Cook till fork tender.
- While potatoes are cooking, put coconut oil in very large pot over medium heat. Add onions and celery and cook till tender. Add flour and 1 1/2 teaspoon salt; stir to make a paste. Add "milk" and stir with wire whisk till blended well.
- When potatoes are cooked, drain (I save the water to make bread). Mash potatoes leaving several big pieces of potato. Add to "milk" mixture.
- Add corn, basil and red pepper flakes. Only add the red pepper flakes if you like hot or can be added to individual bowls.
- Heat almost to boil but do not let it boil.
Note: When I am making the Potato Corn Chowder gluten-free, I omit the flour and add about 1/2 cup of instant mashed potato flakes in step 2.