Peta corn chowder

Yield: 6 servings

Measure Ingredient
5 mediums Potatoes; chopped
3 cups Water; or veg broth
2 teaspoons Veg oil; or water
1 medium Onion; chopped
2 \N Stalks celery; chopped
1 \N Red bell pepper; diced
2 mediums Carrots; chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 cup Soy milk
2½ cup Frozen corn kernals

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

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