Recipe for 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.