Tuesday, February 28, 2012

Dairy Free Corn Potato Chowder

You can throw this one together in under 30 minutes:

1 28 oz package of  frozen 'Obrien's Style' Hash browns (cubed potatoes w/ onion and peppers)
1 cup water or vegetable or chicken stock
1 medium Red Potato cut in large cubes (optional)
1 Jalapeno or Red Pepper sliced thin
2 Cans of Corn drained
1/2 tsp. Black Pepper
1 tsp. Sea Salt
1 Chicken Bullion cube (omit if using vegetable broth instead of water)
1/4 cup lentils (optional, but a great source of folic acid ladies)
1 Pint Soy Creamer

In a medium size sauce pan, heat 1/2 of the hash brown potatoes with the water to a boil for about 5 minutes or until the water has reduced down and the potatoes have absorbed almost all of it.
First half of the hash brown bag cooked and mashed.  This will thicken the soup since this is a dairy free option.

Mash the potatoes until smooth. 
Add in all remaining ingredients and heat another 10 minutes bringing back to a boil and then reduce down to a simmer. 

Add in bacon or ham or chicken even to make a main dish.
Serve with crackers, bread, or as a side dish.  Even better the following day heated back up.
I served this with these sweet potato crackers that are really tasty.  Healthy too!


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