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Potato-Corn Chowder Recipe

Serves 8


  • 1 medium onion, chopped
  • 3 medium potatoes, diced
  • 2 medium carrots, sliced
  • 1 large celery stalk, chopped
  • 2 bay leaves
  • 2 tbsp vegetable oil
  • 3 cup frozen corn
  • 14 oz can tomatoes, chopped
  • 1 1/2 tsp coriander
  • 1 tsp savoury
  • 1/2 tsp thyme
  • Salt and pepper to taste
  • 1 cup water, stock


1. Place onions, potatoes, carrots, celery, bay leaves and oil in large soup pot.
2. Add just enough stock to cover.
3. Bring to a boil and simmer over low heat for 10 minutes.
4. Add the corn, tomatoes with hteir liquid and simmer for 10 minutes.
5. Add the seasonings and simmer for another 10 minutes.
6. Remove 3/4 cup of potatoes and mash well.
7. Return to the pot with the 1 cup of stock.
8. Stir well.
9. Simmer for another 5 minutes, or until you are ready to serve it.


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Main Ingredient:Vegetable / Potato
Vegetable / Corn
Course:First Course
Main Dish
Special Diet:Vegetarian

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