Potato Corn Chowder

Serves 4


Ingredients:

4-5 potatoes, peeled and chopped

1 tbsp olive oil or coconut oil

1 clove garlic, minced

¼ sweet onion, minced

1 cup hot water

1 tsp vegetarian Better Than Bouillon paste

1 can of corn

​1 can of creamstyle corn

Salt & Pepper

1 4 oz can of evaporated milk or half n half cream


Directions:

1. In a large stock pot, heat oil on medium and add minced onion and minced garlic. Saute 3-4 minutes, until onion starts to brown. Add potatoes and cook an additional 2-3 minutes until they start to brown.
   
   
2. Dissolve bouillon paste in hot water and add to pot. Add an additional ½ cup of hot water if necessary. Bring mixture to boiling and then simmer over medium heat for 15 minutes.
   
   
3. When potatoes are soft, remove from heat and use a masher or pastry blender to mash potatoes in the pot.
   
   
4. Add corn and cream style corn. Simmer 5 minutes. Add salt and pepper to taste. Add milk or cream and heat through. Serve hot.
   
   
5. Garnish with bacon bits and/or grated cheddar cheese.