Non-Dairy Vegan Potato Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy. Ingredients:
3 medium potatoes, peeled and diced |
1 1/2 cups water |
1 teaspoon canola oil |
1 small onion, chopped |
1 stalk celery, diced |
1 medium carrot, pared and chopped |
1/2 small red bell pepper, finely chopped |
1/2 teaspoon dried thyme or 1/2 teaspoon oregano |
1/2-2/3 cup soymilk |
1 cup corn kernel |
salt |
black pepper, to taste |
Directions:
1. Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
2. Cover, reduce heat to low and simmer for 20 minutes.
3. While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
4. Remove skillet from heat and put on the side.
5. When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
6. Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
7. Heat the chowder on medium heat for about 5-10 minutes.
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