Corny potato chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Vegetable satock |
| 6 | larges | Potatoes, diced |
| 1 | cup | Onions, chopped |
| ½ | cup | Red bell pepper, chopped |
| ½ | cup | Yellow bell pepper, chopped |
| 1 | each | Celery rib, sliced |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Tamari |
| 1 | cup | Soy milk |
| 2 | tablespoons | Cornstarch |
| 10 | ounces | Corn kernels, thawed |
Directions
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.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 08-08-95