Lizzie's Southwestern Potato Soup
| Prep Time: 15 min | Serves: 9 |
| Cooking Time: 45 min | Yield: 18 Cups |
Light but very satisfying chowder for a cold night in the desert! Roasted corn and red peppers give the soup a southwestern flavor. Vegetarian & Gluten-Free.
Ingredients
- 10 medium Russet Potato
- 1 cup Celery, Raw
- 8 oz Roasted Corn
- 2 cups Organic Valley Fat Free Milk
- 1/2 cup Evaporated Milk, Fat Free
- 2 middle size Red Pepper
- 2 tbsp Spices, Pepper, Black
- 1 tsp Lundberg Sea Salt
- 1 tsp Cayenne Pepper
- 3 tbsp Corn Starch
Directions
Cover chopped potatoes and celery with water and cook until softened. Add roasted corn, and red bell peppers (I roasted mine under the broiler for a few minutes), and spices. Make a slurry with milk and corn starch and then add, a little at a time, to the boiled soup. Boil for a couple of minutes, stirring. Then lower temperature and cook just until hot. Serve with corn bread and New Mexico chopped green chile as a garnish!