Sweetcorn and Potato Chowder with Skillet Corn Bread

October 16, 2006 at 3:16 am 10 comments


It was the perfect cool autumn night for soup and bread. This soup is deliciously sweet and filling. Serves 3-4.

Sweetcorn & Potato Chowder
A recipe from my sweet friend, Denise

4 T olive oil
1 medium onion, chopped
1 garlic clove, crushed
2 small potatoes, diced
2 celery sticks, sliced
2 1/2 cups veggie stock
1 1/4 cup milk (I used homemade almond milk…yummy!)
1 cup of frozen or canned corn
Salt and pepper to taste

Heat oil. Add onion, garlic, potato and celery. Cover and cook gently for 10 minutes. Add stock, season, and cook for 15 more minutes. Stir in milk and corn. Simmer for 5 minutes and serve.

Skillet Corn Bread
The New Farm Vegetarian Cookbook (thanks Jackie for the great cookbook!)

1 1/2 cups cornmeal (I was pleased to get this for 75 cents a pound…organic!)
1 1/2 whole wheat pastry or bread flour
3 1/2 t baking powder
1 T honey or other sweetener
1 t salt
2 1/4 cups milk (I used almond)
1/4 cup oil

Heat over to 400 degrees. Put an oiled 10″ cast iron skillet into the oven to heat. Mix the dry ingredients well, stir in the milk and oil. Pour mixture into hot skillet and bake for 30 minutes on the top shelf. Cut into wedges and serve hot from the oven…topped with honey, jam, or butter. Yum!

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Entry filed under: Breads, Soup.

Chocolate Chip Cookies What’s In My Fridge?

10 Comments Add your own

  • 1. denise  |  October 16, 2006 at 4:05 pm

    funny, I don’t remember giving you that recipe! Sounds great, though… I may have to make it 🙂

    Reply
  • 2. Sara  |  October 17, 2006 at 1:15 am

    It was in the very first cookbook you wrote up for me when I went veg 2 years ago 🙂

    Reply
  • 3. angela  |  October 17, 2006 at 1:06 pm

    Sounds yummy. I think I’ll try it tomorrow night.

    Reply
  • 4. km  |  October 18, 2006 at 3:36 am

    YUMMY!!! Coming over for that and some cookies too!

    Reply
  • 5. kathirynne  |  September 13, 2007 at 6:58 pm

    I made this last night and topped it with some home made pico de gallo salsa. It was amazing!

    Reply
  • 6. Jentree  |  January 31, 2011 at 12:00 pm

    how much whole wheat pastry flour? At first I thought 1 1/2 cups but maybe it’s supposed to be 1 1/2 t? Now sure if you get the comment updates on the older post…. thanks!

    Reply
  • 7. livelightly  |  January 31, 2011 at 12:41 pm

    Yes..it’s cups. Sorry! 🙂

    Reply
  • 8. Jentree  |  January 31, 2011 at 3:12 pm

    Thanks! After I posted that I remembered there was a recipe on the back of my white corn meal, and it showed equal amounts of corn meal and flour.

    Reply
  • 9. cornbread fail « girl evolving  |  June 22, 2011 at 11:01 am

    […] night I made cornbread using this recipe.  We don’t have a cast iron skillet, so I just used a regular pan.  I was all […]

    Reply
  • 10. It’s Soup Season! - Happy foody  |  February 2, 2017 at 10:36 pm

    […] Sweetcorn and Potato Chowder […]

    Reply

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