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Corn, Carrot and Potato Chowder Recipe

Iím going to admit something right now--Iím a summer girl. I prefer summer clothes, summer sun, and summer temperatures. So when Iím sadly saying goodbye to my favorite season, one way to keep me from sinking into a dreary mood until the following summer is to dust off my favorite autumn recipes. I then spend the next several months cooking and baking like itís going out of style.

From my perspective, autumn is the absolute best time of year to delight in soups and chowders. And I canít think of many that top this super-duper easy recipe Iím sharing with you. Itís full of yummy vegetablesóincluding healthful kaleóand has a magnificent, creamy texture. I wasnít sure whether or not to include kale in this recipe, but after reading some eye-opening information on kaleís anti-cancer properties and high nutrient value, I couldnít think of a reason not to include it. And Iím glad I did. Itís a great addition to this delicious liquid meal. In fact, Iím kind of obsessed right now with finding more ways to include kale in many of my autumn and early winter comfort dishesólike this one. To me, this corn, carrot and potato chowder is the quintessential autumn soup.

Not only is it ideal for the season, but itís also ideal for those on a gluten-free diet since the recipe calls for brown rice flour instead of white flour (although, you could use regular flour if you want).

If you plan to bring this to an RV potluck, make sure to double the recipe.

*2 tablespoons Earth Balance margarine
*Ĺ onion, diced
*2 tablespoons brown rice flour
*1 Ĺ tablespoons Better than Bouillon No Chicken Base
*4 cups water
*5 potatoes, cut into small cubes
*1 cup kale, finely chopped
*1 bay leaf
*2 large carrots, finely chopped
*1 can cream corn
*Ĺ teaspoon pepper

Instructions: Melt margarine in saucepan. Add onion and stir for about 2-3 minutes. Add flour and mix together. Will form a thick paste. Add 4 cups of water and the Better than Bouillon broth and stir. Once the soup base is well blended, add the carrots. Stir and heat for about 5-7 minutes. Add potatoes, kale and bay leaf and heat for about 12-15 minutes or until potatoes and carrots are tender. Add cream corn and pepper and stir. Enjoy!

Makes 4 servings

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