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Corn Chowder

Corn Chowder


Makes 4-6 servings 


  • 1 potato 
  • ¼ cup of ghee or butter 
  • Pinch of hing (optional) 
  • Carrot, thinly sliced 
  • 1 stalk of celery, sliced 
  • ½ teaspoon of dried thyme leaves 
  • ½ teaspoon of dried basil leaves 
  • ⅛ teaspoon of rosemary leaves, dried or fresh 
  • 2 tablespoons of minced fresh parsley 
  • 2 large tomatoes, chopped 
  • ¼ cup of flour 
  • 3½ cups of non-dairy milk 
  • 2½ cups corn kernels 
  • ½ teaspoon of paprika 
  • Salt and black pepper 


  1. Boil the potato until tender. Drain. When cool enough to handle, peel and cut into chunks. 
  2. While the potato cooks, melt 1 tablespoon ghee or butter in a skillet. Sauté the hing, carrot, celery, herbs, and parsley on a low heat for 5 minutes, stirring frequently. 
  3. Add the tomatoes and cook until the vegetables are tender, about 5 minutes or more. 
  4. Melt the remaining 3 tablespoons of ghee or butter in a 2-quart saucepan. Add the flour and cook for 1 minute on a low heat, stirring constantly with a whisk. Slowly add the non-dairy milk. Beat with the whisk to remove any lumps. 
  5. Add the sautéed vegetables, potato, corn and paprika. Simmer until the corn is tender, and the soup is thickened, about 3-4 minutes. Season to taste with salt and pepper. 


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