- 4 large Yukon Gold potatoes, cut into ½ inch cubes, skin left on
- 1 large onion, chopped
- 2 cups water
- 1 tsp. chicken or vegetable bouillon powder
- 2 tsp. dried parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 (14.5 oz) can cream style corn
- 1 (14 oz) can whole kernel corn, drained
- 1 cup plain soy milk
In medium saucepan, combine potatoes, onion, water, bouillon, parsley, salt and pepper. Bring to boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Remove pan from heat and stir in both cans of corn. Put two cups of the mixture into a blender and briefly puree. Do not overblend or potatoes will become gummy. Return pureed mixture to saucepan, stir in soy milk and heat thoroughly. Adjust spices and seasonings to taste.
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