Monica's Potato Corn Chowder
5 mediumpotatoes (i used basic idaho potatoes, but your favorite variety will work)
1-2 tspcelery salt (or to taste)
·black pepper (to taste)
1 mediumonion, chopped
1-2 tspgarlic, minced (i use the refrigerated, jarred variety)
2 can(s)cream style sweet corn
1 jar(s)basic alfredo sauce
·regular soy milk (to thin to desired consistency)
2 Tbspparsley flakes
How to Make Monica's Potato Corn Chowder
- Peel, 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.
- While 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.
- Drain 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.