Wednesday, January 5, 2011

Potato and Corn Chowder

I've been trying to add a few more meatless recipes to our regular rotation.  Vegetables are cheaper than meat, and we just don't eat enough of them anyway.  I made this yesterday for a friend who had a baby on Christmas Eve.  She's a vegetarian, and I hope she liked this.  I saved a little of it for us, and we enjoyed it.

Prep time: 35-40 minutes

4 Russet potatoes, peeled and chopped into bite size pieces
3 stalks of celery
1 bunch of green onions, chopped
1/2 stick of butter
30 oz niblet corn (drained)
2 (14 3/4 oz) cans cream of mushroom soup
2 cups 2% milk
8 oz 1/3 less fat cream cheese (cubed)
1 tsp. Zatarain's liquid Crab Boil
1 tsp. Tabasco
1/2 tsp. seasoned salt
salt and pepper to taste

Melt butter in large stock pot, add the green onions and celery and simmer until done.  In another pot, boil the potatoes until tender and drain.

Once the green onions are cooked, add the rest of the ingredients.  Stir constantly until everything is well blended and the cream cheese is melted.

No comments:

Post a Comment