Corn Chowder
Source: The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
Authors: Ingrid Newkirk and People for the Ethical Treatment of Animals
Servings: 6
Type: Vegan
Prep time: 45 minutes

5 medium potatoes, chopped
3 cups vegetable broth
2 tsps vegetable oil
1 medium onion, chopped
2 stalks celery, diced
2 medium carrots, chopped

1 red bell pepper, diced
1 tsp salt
1 tsp black pepper
1 cup soy milk
2-1/2 cups frozen corn kernels

  1. In a medium saucepan, boil the potatoes in the broth for 20 minutes.

  2. While the potatoes are cooking, heat the oil (or water/broth) in a medium frying pan over medium heat. Add onion, celery, carrots and red bell pepper, salt and pepper. Cook until just tender, about 5 to 7 minutes.

  3. 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.

  4. Return the soup to the saucepan and stir in the corn, onion mixture and enough of the reserve stock to achieve a creamy, thick consistency. Heat thoroughly before serving.

Nutrition information not available.

The Compassionate Cook Or,
'Please Don't Eat the Animals!':
A Vegetarian Cookbook
by Ingrid Newkirk, Peta, Angrid Newkirk
ISBN: 0446394920


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