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I posted this recipe a couple of years ago on a recommendation of a friend, Cathy S. from outside Richmond, Va., who asked me for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to vegan with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
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Time: 15 minutes active; 90 minutes total
2 tablespoons plant oil-based butter (I used Earth Balance)
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
4 cups frozen corn
2 bay leaves
7 cups soy milk
2 medium potatoes, chopped leaving skin on
1 small red pepper, chopped
1/2 teaspoon salt and pepper, each
1 teaspoon dried thyme
1. In a large, heavy-bottomed pot, heat butter over medium heat taking care not to burn it. Add onions and saute for 5 minutes. Add carrot and celery and saute another 5 minutes. Add bay leaves and soy milk. Bring to a boil, then reduce heat, cover and let simmer for 30 minutes.
2. Raise the heat and add the potatoes, red pepper and salt and pepper. When it comes to a boil again, simmer over low heat for 15 minutes until the potatoes are tender. Bring heat back up and add corn and thyme. Cook 5 minutes until heated thoroughly. Remove bay leaves before serving.
3. Optional: if soup needs thickening, put 1 tablespoon of cornstarch in a small bowl. Add some soup liquid and whisk until smooth. Pour the liquid back into the pot and stir. Repeat these steps until desired chowder thickness is reached.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.