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Vegan Potato Corn Chowder

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from a post by vegannie Adapted from Diet for a New World by John Robbins

List of Ingredients

1/2 lb potatoes, chopped into 1/2 in cubes
1 medium onion, chopped
2 stalks celery, chopped
2 C almond milk (filed under milks as "Almond Milk 2")
1/4 tsp ground black pepper
1 tsp celery seed
1 bouillion cube (like celefibre)
2 1/2 C water
1 1/2 C kernel corn
salt to taste


Recipe

Put water, bouillion cube, potatoes, celery and onion on to boil.

Reduce to a simmer until potatoes are tender (10 minutes).

Stir in half the corn, almond milk, celery seeds, salt, and pepper.

Return to a simmer, and cook until heated through , about 3 minutes.

In batches, puree the soup in the blender, return to pot and add the remaining corn.

You may want to leave some chunks of potato whole as well.

This soup is even better the second day.

Note from BL: I am thinking those who can't use nut milks could try the potato milk recipe filed under "milks" or use Tayo brand liquid potato milk.