It is soup season for sure. Besides that, I am still digging into my Artisan Bread in 5 Minutes a Day book, and hearty bread just begs for a cozy soup to go with it.
Potato Corn Chowder
2 tbsp olive oil or butter
1/4 large sweet onion, diced
approx 2 cups frozen corn kernels
6 cloves garlic, minced
approx 1/3 cup grated carrots (about 5-6 baby carrots)
3-4 tsp sea salt (to taste)
1/2 tsp pepper
approx 2 cups vegetable stock/broth
approx 1/2 cup soy milk or rice milk
approx 1 1/2 cups water
8-10 large red potatoes, peeled and diced
approx 2 cups chopped broccoli
3/4 cup water
Heat oil or butter at medium heat in bottom of large pot. Saute onion for about 5 minutes, then add corn. Saute for 5 more minutes, then add garlic and grated carrots. Salt and pepper the cooking veggies and stir well. Add liquids to pot, then add potatoes. Bring to a boil, then cover and reduce heat to a simmer. Once potatoes are soft, remove about 2-3 cups of soup and cream in blender, then add back to pot.
In separate small pot, place broccoli, 3/4 cup water and dash of salt. Cover and heat on medium high heat stirring occasionally until broccoli is steamed to preference. Add broccoli to the soup in the large pot, stir well.
Serve with yummy bread and enjoy!