Recipe for Corny Potato Chowder


    Yield: 4 servings

    3 cup Vegetable satock
    6 lg Potatoes, diced
    1 cup Onions, chopped
    1/2 cup Red bell pepper, chopped
    1/2 cup Yellow bell pepper, chopped
    1 ea Celery rib, sliced
    1/2 tsp Turmeric
    1 tbsp Tamari
    1 cup Soy milk
    2 tbsp Cornstarch
    10 oz Corn kernels, thawed

    Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes.

    Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming. Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the howder is fairly thick. This can take up to 15 minutes. Serve hot.