• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Corn Chowder

  • Recipe Submitted by on

Category: Appetizers, Soups, Vegetables

 Ingredients List

  • 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
29, 98

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