monica's potato corn chowder
This is my own personal variation of a recipe I have made for years and is always a big hit at potluck!
prep time
cook time
method
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yield
Ingredients
- 5 medium potatoes (i used basic idaho potatoes, but your favorite variety will work)
- 1-2 teaspoon celery salt (or to taste)
- - black pepper (to taste)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1-2 teaspoon garlic, minced (i use the refrigerated, jarred variety)
- 2 cans cream style sweet corn
- 1 jar basic alfredo sauce
- - regular soy milk (to thin to desired consistency)
- 2 tablespoons parsley flakes
How To Make monica's potato corn chowder
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Step 1Peel, cut into 1-2 inch cubes, and boil potatoes in heavy bottomed pot. Add salt, pepper, and celery salt to water as potatoes are cooking for added flavor.
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Step 2While potatoes are cooking, chop onion and cook in melted butter until tender, adding garlic about 2 minutes before done. You do not want the onions and garlic to brown, just cook through.
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Step 3Drain potatoes when fork tender. Return to pot, add onion and garlic, both cans creamed corn, Alfredo sauce, and soy milk to thin. Add more celery salt and pepper to taste. Add parsley and warm through on low.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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