Recipe: Corn Chowder
Categories: Appetizers, Soups, Vegetables
Yield: 6 Servings
5 md Potatoes, chopped 3 c Stock 2 ts Vegetable oil 1 md Onion, chopped 2 Stalks celery, chopped 1 Red bell pepper, diced 2 md Carrots, chopped 1 ts Salt 1 ts Black pepper 1 c Soy milk
2 1/2 c 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.
PETA & INgrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood Posted to MM-Recipes Digest V5 #029 by "John Weber" <email@example.com> on Jan 29, 98
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