Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 red potatoes, cut into small squares
- 3 stalks of celery, thinly sliced
- 1 bag (12oz) frozen corn
- 2 tablespoons vegetable broth concentrate (I used Better Than Bouillon)
- 4 cups water
- 1 1/2 cups milk
- 2 tablespoons corn starch
- For garnish (optional):
- sour cream
- cheese
- green onions
- bacon
Instructions
- Heat the oil in a heavy-bottomed pot.
- Add the onions and potatoes and sauté until translucent or the potatoes are cooked about halfway, about 5 minutes.
- Add celery and corn. Sauté until the corn is slightly browned.
- Mix together the water and bouillon, then add to the pot.
- About the broth: For a deeper, more full-bodied flavor use high quality vegetable broth; for a lighter color and flavor use chicken stock. You may use canned broth in place of Better Than Bouillon paste, just replace the water with broth and omit the broth concentrate.
- Bring mixture to a boil and let cook until the potatoes are completely cooked, 5-10 minutes.
- Combine milk and cornstarch in a cup together. Stir until cornstarch is thoroughly dissolved.
- Pour milk mixture into the pot and stir.
- Bring mixture to a boil until cornstarch thickens the soup.
- If chowder needs more thickening, add more milk with cornstarch mixed in. Never add cornstarch alone. You may also add cheese to help thicken.
- Spoon into bowls and serve.
