Peta corn chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Potatoes; chopped |
| 3 | cups | Water; or veg broth |
| 2 | teaspoons | Veg oil; or water |
| 1 | medium | Onion; chopped |
| 2 | Stalks celery; chopped | |
| 1 | Red bell pepper; diced | |
| 2 | mediums | Carrots; chopped |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 1 | cup | Soy milk |
| 2½ | cup | Frozen corn kernals |
Directions
In a med saucepan, boil the potatoes in the water or broth for 20 mins.
While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5-7 mins.
When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth.
Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95