Corn Chowder -- vegetarian

By Steve-3

Best vegan corn chowder ever!

Ingredients

• 1 Onion diced
• 2 slices green onion chopped
• 2 – 3 potatoes diced
• 2 carrots diced
• 1- 2 celery stalks diced
• 1 potato quartered
• 2 tablespoons vegan margarine
• 3 - 4 cups vegetable stock or water with veg. bullion
• 1 – 2 cups rice milk (or milk) 5 cups total liquid
• 12 – 15 ounce package frozen corn kernels
• dab of cayenne pepper

Details

Servings 5

Preparation

Step 1

In large soup pot saute’ diced onions, green onion, potatoes, carrots and celery
in the margarine for about ten minutes. Cover, keep stirring.

I usually heat the three cups water and two cups rice milk with the quartered potato
while the vegetables are cooking. After ten minutes add cayenne pepper, regular pepper and a little salt. Continue cooking veggies for another five to ten minutes. Its OK if
they get a little brown, but not too much.

Add the stock to the veggies, stir, simmer for about ten minutes. Make sure the potatoes are almost tender. Add the corn and cook for another five minutes.

Puree about 1/3 of the chowder, making sure you puree all of the quartered potato. This
thickens the soup and gives it a creamy texture.

Makes about five servings.