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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I don't eat shellfish, and whenever I wanted to get a bowl of chowder in a restaurant, it always had shellfish in it. Here is a hearty recipe for those who prefer their corn chowder vegetarian. Ingredients:
8 medium potatoes (give or take, depending on desired thickness) |
2 cups water |
2 (11 ounce) cans kernel corn (drained) |
2 (9 ounce) cans creamed corn |
2 (12 ounce) cans evaporated milk |
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine |
3/4 cup chopped onion |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Peel and dice potatoes.
2. Bring potatoes, water, and onion to a boil.
3. Simmer on medium-high heat until potatoes are tender (8-10 miuntes) Stir in remaining ingredients.
4. Simmer, uncovered, for 3-5 minutes.
5. Serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).
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