CORN CHOWDER

Yield: 6 servings

5 med Potatoes, chopped
3 cup Stock
2 tsp Vegetable oil
1 med Onion, chopped
2 ea Stalks celery, chopped
1 ea Red bell pepper, diced
2 med Carrots, chopped
1 tsp Salt
1 tsp Black pepper
1 cup Soy milk
2 1/2 cup Frozen corn kernals

In a med saucepan, boil the potatoes in the water or broth for 20 mins.

While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5-7 mins.

When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth.

Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.