Easy Corn Chowder
2 medium to large russet baking potatoes, peeled and diced
frozen whole kernel corn
Chop the peeled potatoes to nice bite size, not too small or they turn to mush, not too big or they take too long to cook and are awkward to eat. Cover potatoes to about 1/2 above the potatoes with water boil them for about 30 minutes. Drain almost all the water out. Leave anywhere from 1/4 cup to 3/4 cup of potato liquid. Add the frozen corn, and stir. This will break up some of the smaller bits of potato to make a rich base. Then add about 2 cups of vegetable broth and 2 cups of soy milk, to taste. Add more to get the soupy consistency you want. Season with salt and pepper, to taste. If the flavor seems a bit strong, try adding 1/2 to 1 cup water. Serves 7.
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