Saturday, January 9, 2010

Cheese and Corn Chowder

This fantastic chowder is the vegetarian version of a popular Western Mass dish (Cheeseburger Chowder).

I fell in love with it when my boyfriend's mother made another version of it at Christmas, and she just sent me the recipe so I can make it myself.

1/4th cup olive oil
1 chopped onion
2 cans cream of cheddar soup
1 teaspoon garlic
1 teaspoon red pepper flakes
1 tablespoon parsley
2 cubes veggie bouillon
1 liter milk
2 cups water
a dusting of flour to thicken
3 potatoes, sliced in thin circles
1/2 bag spinach
1 bag frozen corn

Combine the broth ingredients first: soften onions in olive oil, add the milk and water, crush the bouillon cubes and add them in along with the garlic, and then throw in the red pepper flakes and parsley. Now add the potatoes. Bring to a boil, then reduce to a simmer when adding the spinach and corn. Let cook 40 mins. Add the flour if chowder looks watery.

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