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

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