Potato and Corn Chowder

Light, bright, satisfying, healthy, without meat! Chowder with potatoes and corn can be cooked in water, vegetable or even mushroom broth. Itʼs easy and simple to prepare, even a novice cook can do it. An excellent option for a daily or Lenten menu.
cook time: 40 min
Noah Merrick
Potato and Corn Chowder

Nutrition Facts (per serving)

64
Calories
4g
Fat
8g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic to taste
Tomatoes 1 pc
Salt to taste
Water 1 l
Pepper to taste
Potato (medium size) 4 pc
Carrot 1 pc
Vegetable oil 4 tbsp
Greenery to taste
Canned corn 250 g

Recipe instructions

Step 1

Step 1
How to cook stew with potatoes and corn? Prepare all the ingredients needed for the recipe. From the specified number of ingredients I got a soup of medium thickness. If you want a thinner soup, use more water.

Step 2

Step 2
Peel potatoes, onions, garlic and carrots. Rinse the vegetables and dry with napkins. Drain the juice from the corn if desired; I usually leave the juice and make soup with it.

Step 3

Step 3
Place half the corn kernels in a blender bowl and pour in the juice (if you are using it). Whisk everything until smooth.

Step 4

Step 4
Finely chop the onion and garlic. Chop the carrots into thin strips or grate them using a grater with large teeth. Heat a small amount of refined vegetable oil in a thick-bottomed frying pan. Send the onions, garlic and carrots to fry. Cook over high heat, stirring, until lightly golden brown.

Step 5

Step 5
Cut the potatoes into small cubes or cubes, as you prefer. Place the potatoes in a saucepan, add water and place on the stove. After boiling, reduce the flame and cook under a half-open lid for 5-7 minutes.

Step 6

Step 6
Add the corn mixture from the blender to the pan and add the remaining corn kernels. Cook everything together until all components are fully cooked (another 7-10 minutes).

Step 7

Step 7
At the end of cooking the soup, add salt to taste. Place the roast and the tomato, cut into small cubes, into the pan. You can peel the tomato first, but I usually don’t do this. Let simmer over moderate heat for about 5 minutes.

Step 8

Step 8
Rinse the greens and chop them into small pieces. Add to soup. Leave on the stove for another minute or two and remove the pan from the heat.

Step 9

Step 9
Serve the stew sprinkled with ground black or allspice.

Additional rubrics

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