Non-Dairy Vegan Potato Corn Chowder

Name: Non-Dairy Vegan Potato Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

(3)

Recipe by PdxBarb

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.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
Cover, reduce heat to low and simmer for 20 minutes.
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.
Remove skillet from heat and put on the side.
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.
Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
Heat the chowder on medium heat for about 5-10 minutes.

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