Corn and Fingerling Potato Chowder
1 large onion, diced (about 3 cups)
olive oil or vegan butter (I use Earth Balance), as needed
1 (14 1/2 ounce) can creamed corn
3 1/2-4 cups corn kernels (I use frozen, defrosted)
4 cloves garlic, minced
3 cups veggie broth (I like the No-Chicken broth)
12 ounces fingerling potatoes (or red potatoes), sliced or chopped 1/2"
1/2-3/4 cup unsweetened nondairy milk
1 teaspoon salt and pepper
1 tablespoon balsamic vinegar
1. Cook the onions in some olive oil (or vegan butter) over medium heat until soft and translucent, 5-8 minutes.
2. Add garlic, creamed corn, corn kernels and cook for a minute or so while stirring.
3. Stir in broth and add potatoes (broth should just cover everything by 1/2 to 1") and bring to a low boil. Reduce heat, cover and simmer until potatoes are soft (but not falling apart) 8-10 minutes.
4. Remove from heat, add salt and pepper and milk (start with 1/2 cup and add more if it's too thick). Use an immersion blender until desired smoothness is reached. Stir in the vinegar.
Source of recipe: I modified this Cooking Light recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&...