Almost Instant Corn and Potato Chowder

When you need a quick soup for a chilly day, this is about as quick as it gets. This recipe makes plenty for four hearty appetites.

Ingredients:

• 4-6 red potatoes, cubed
• 1 yellow onion, peeled and chopped
• 1 clove of garlic, chopped fine
• 1 stalk of celery, chopped
• 1 tablespoon olive oil
• 1 small package frozen corn (unless you have fresh, then 2 ears will do)
• 2 jars of alfredo pasta sauce
• Skim milk
• Optional: 1 can of chopped clams

Preparation of the corn potato chowder:
Cook the onion, garlic, and celery in the olive oil until just turning tender.
Put the cubed potatoes in the microwave and cook for 3 minutes or until tender.
Add the cooked potatoes, the corn, and the alfredo sauce to the soup pot.
Heat to a low simmer, then add milk to thin it to the consistency you like.
If you want to turn it into a quick clam chowder, add the clams.
Serve this up with a side of dark bread and a salad.

Photo credit: Paul Goyette
 

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