creamy corn & potato chowder_________________________________Parmesan, cheddar, and gouda are fine substitutes for the mozzarella! You can also omit the cheese completely if vegan, or try nutritional yeast - I'd be curious how that melds with the other flavors.
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 tsp minced garlic
- 1/2 cup diced celery
- 1 tsp dried thyme
- kosher salt & pepper, to taste
- 1 lb russet or Yukon Gold potatoes, quartered
- 4-5 cups vegetable broth or water
- 1 can corn
- 1/2 cup coconut milk
- 1 cup shredded mozzarella
Instructions
- Heat olive oil in a large sauce pot over medium heat. Add celery and onions, cook until soft and the onion is translucent, about 5 minutes. Toss garlic in, cook about 30 seconds.
- Turn the heat to high and dump thyme, potatoes, and broth into the pot, stirring to combine. Bring liquid to a boil, then lower to a simmer and cook until potatoes are fork-tender but not falling apart, about 10-12 minutes.
- Stir in corn, coconut milk, and cheese until warmed, thickened, and the cheese melts. I prefer shredding a block of cheese to obtain the needed amount rather than buying pre-shredded - I find the former softens much more easily.
- Serve with additional mozzarella, fresh parsley, and baguette, as desired.