Potato Corn Chowder

Potato and corn chowder (Photo credit: Wikipedia)

A reader requested my recipe for Potato Corn Chowder so thought I would break from the cards long enough to share the recipe. My Potato Corn Chowder recipe is vegan but you can easily change by using your favorite dairy products. Also of note is this recipe makes enough for a family of six so plan on leftovers (very yummy) or cut the recipe in half.

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)

1. Peel potatoes. Cut into bite size pieces. Put in saucepan; cover with water. Add 1 tsp salt. Cook till fork tender.
2. 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.
3. When potatoes are cooked, drain (I save the water to make bread). Mash potatoes leaving several big pieces of potato. Add to "milk" mixture.
4. Add corn, basil and red pepper flakes. Only add the red pepper flakes if you like hot or can be added to individual bowls.
5. Heat almost to boil but do not let it boil.
6. Enjoy:)

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.