Vegan Corn Chowder

My variation of Isa's recipe in Vegan with a Vengeance

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1 1⁄2 teaspoons olive oil
• 1⁄2 yellow onion, diced
• 1⁄2 red bell pepper, diced
• 2  small carrots, diced
• 1⁄2 teaspoon dried sage
• 1⁄4 teaspoon dried basil
• 1⁄2 teaspoon salt
•  fresh black pepper
• 2  cups vegetable broth
• 1 1⁄2 cups frozen corn
• 2  small russet potatoes, diced
• 1  bay leaf
• 1⁄8 teaspoon cayenne
• 2  teaspoons lemon juice
• 6  tablespoons soymilk
• 2  teaspoons maple syrup

Directions

1. Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
2. Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
3. Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
4. Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.