Title: 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" on Jan
29, 98