Title: Corny Potato Chowder
Categories: Cream, Vegetable
Yield: 4 Servings

3 c Vegetable satock
6 lg Potatoes, diced
1 c Onions, chopped
1/2 c Red bell pepper, chopped
1/2 c Yellow bell pepper, chopped
1 Celery rib, sliced
1/2 ts Turmeric
1 tb Tamari
1 c Soy milk
2 tb Cornstarch
10 oz Corn kernels, thawed

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
Posted to MM-Recipes Digest V5 #030 by lena36@juno.com (Lena P Mitchell) on
Jan 30, 1998