Potato Corn Chowder

This is one of our oldest recipes - we only have it written down in one place on a notecard. I don't even know where we got it from, but it has been a stand-by for as long as I can remember us being together.

It is a straight ovo-lacto vegetarian recipe, but you could add some sausage to it (I know Bri would like that) or some chicken. I even saw a variant of this with lobster. Lobster! Riiiight.

Or version is big on the potatoes and corn, fresh is best, but where do you get fresh corn when it is cool enough to eat soup? Not around me, at least not with local.

Ingredients

• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 3 red (or Yukon Gold) potatoes, chopped
• 2 bay leaves
• broth to cover (about 1 quart)
• 3 cups of corn
• 2 cups of crushed tomatoes (14 oz can)
• 1 tsp of dried thyme
• 1 tsp of marjoram or oregano
• salt and pepper to taste
• 1 cup of milk, soy-milk or yogurt

Steps

1. Saute the onion for 5 minutes under medium-high heat.
2. Add the carrots and celery and saute 2 minutes more.
3. Add the potatoes and bay leaves, then cover with broth. Simmer uncovered for 15 minutes.
4. Add the corn kernels (still frozen is fine) and the tomatoes. Bring to a low boil, then add the herbs and simmer for 25 minutes.
5. Remove and mash about 1 cup of potatoes (I inevitably bring along some corn and tomatoes... mush 'em all). This will thicken the soup and make it more chowder-like.
6. Finally, add 1 cup of milk or yogurt and simmer 5 more minutes.
7. Serve immediately with a great bread.

Makes 10 servings.