Corn and Potato Chowder

In a very large saute pan:

  • 1 head of celery sliced fine or minced and sautéed in olive oil with
  • 1–2 lbs sweet onions chopped fairly fine
  • 6–8 poblano peppers with the skins burned and peeled, and chopped
    and/or sweet red bell peppers, chopped
  • add fresh herbs (thyme, oregano, marjoram) and allow to bloom

Add to an 8 gallon pot, with:

  • 56 oz. (2 containers) Stock Options Fresh Vegetable Stock
  • Approx. 10–12 lbs yellow fin potatoes, scrubbed, not peeled, in 1/2-inch dice or smaller
  • 10–12 ears fresh corn, roasted and cut off the cob (or can use frozen roasted corn)

Cook till the potatoes are tender and flavors are blended, add salt to taste. May add non-dairy milk such as almond, cocnut or flax, and mash a bit to cream the texture.