From the kitchen
Potato Milk Corn Chowder
Sweet corn simmered in a potato milk broth that thickens on its own, needing no flour or cornstarch step.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Corn Kernels
- 2 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- Salt and Pepper, to taste
Method
- Melt the butter and sauté the onion and celery until soft, about 5 minutes.
- Add the potatoes, corn, and stock. Simmer 15 to 18 minutes until the potatoes are tender.
- Stir in the potato milk directly and continue simmering 8 to 10 minutes, until visibly thickened.
- Purée a third of the soup if a smoother texture is desired, returning it to the pot.
- Season and serve warm.
Kitchen note
A chowder built entirely on potatoes, corn, and potato milk with no added starch at all, this is the most starch-forward soup in the entire series by design.
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