Potato Leek Corn Chowder
A Potato Leek Corn Chowder that is thick, creamy, hearty and yet it is dairy free!
Equipment
- Immersion blender
Ingredients
- 3 lbs. Potatoes I used red potatoes.
- 2 Stalks Celery
- 1/2 Bell Pepper
- 1 tsp Minced Garlic
- 1/4 Cup Leek Or Green Onion.
- 1 Cup Vegetable Broth
- 1 to 1 1/2 Cup Potato Water
- 1 Cup Water
- 1 Cup Unsweetened Plain Plant based Milk I used Almond Milk.
- 1 15oz. Can Corn with the liquid.
- Oil I used Avocado Oil.
- Salt and Pepper to taste.
Instructions
- Clean and chop the potatoes.
- In a medium sized sauce pan add the water and potatoes and cook until soft.
- Once done, drain the potatoes in a strainer over a bowl, collecting the potato water for the chowder and set aside.
- After draining the potatoes, add half the potatoes back into the pot along with a little potato water, blend with a immersion blender until smooth, set aside.
- Clean and dice the onion, pepper and celery.
- In a large sauce pan, pour in enough oil to cover the bottom of the pot, add in the celery, onion, pepper and minced garlic.
- Saute the vegetables until slightly browned and tender.
- Once the vegetables have softened, add the whipped potatoes, milk, broth, water and more potato water to the pot, stir until well combined.
- On a medium high heat, bring everything to a boil.
- Next add in the remaining cooked potatoes, season to taste and take off the heat for 10 to 15 minutes before serving.
- Serve hot with your favorite toasted bread and/or crackers.
Notes
Save that potato water!
The starch in the potato water will help thicken the chowder and make it more creamy.