As the days grow shorter and the nights grow long and cold, it’s nice to come home and have a comforting hot bowl of soup or chowder. It’s even better when you can keep it in the refrigerator and know it will be ready in no time when you get home. So, it’s good to have some recipes for a big batch that you can freeze for later, or make for a large unexpected crowd of holiday vistors.
For Vegetarians and Vegans
For the vegetarians and vegans in your group, a tureen of Corn and Potato Chowder added to the holiday buffet table, along with an assortment of crusty chunks of bread will make them feel welcome. The rest of the crowd will want some too.
For Meat Lovers
This soup can be a meal in itself. It can be left simmering on the stove throughout the meal time. It can be saved and reheated. It does not have to be for vegetarians only. Sprinkle a grated soft cheese, such as cheddar or baby bell swiss on top of each bowl, or add crumbled bacon. Or provide bowls of toppings for each person to put on for themselves. Suggested toppings are:
- Sour cream
- Chives
- Red onion slices
- Shredded cheeses
- Cooked Bacon
- Dill
- Salsa
- Fresh spinach leaves
- Pickled or stewed beets
Ingredients:
- 1/2 cup canola or olive oil
- 4 large onions
- 6 large potatoes
- 1 head of celery
- 1 can or frozen package of corn
- 3 cups soy milk (or potato water from the kettle)
- salt and pepper to taste
- salsa or hot sauce (optional)
Utensils:
- A pot or kettle large enough for the whole gang
- 1 skillet or frying pan
- blender or food processor
- chopping board
- paring and slicing knives
- large kettle-size spoon and ladle
Directions
- Peel the potatoes, and cut them into 1-2” chunks and place them in the soup kettle.
- Cover them with water and boil them on the highest heat until soft.
- While the potatoes are boiling, dice the onions and sauté them in half of the oil.
- Chop up the whole head of celery into bite size pieces and throw them in the kettle with the potatoes. Add water to keep everything covered, if necessary.
- When the potatoes are soft, remove enough of them to half-fill your blender or food processor.
- Add 3 cups of soy milk (It’s O.K. to add potato water if you don’t have soy milk), and the rest of the oil and blend until smooth. Pour this back into the kettle.
- Add the sautéed onions from the skillet and the corn to the kettle and stir.
- Add more water if it’s too thick, and simmer.
- This chowder can be served off of the stove top or ladled into a tureen for the table.
- Add salt, pepper, and your favorite salsa or hot sauce to taste.
Yana Marshall - Yana Ungermann-Marshall is a writer, artist and Information Professional currently working at Altadena Public Library as a Reference ...
