Creamy
Vegan Potato Corn Chowder
(soychick.com)
o 4 cups
fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (dissolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (dissolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor
Slow
cooker:
Remove corn from fresh cob and set aside or use frozen.
Remove corn from fresh cob and set aside or use frozen.
Blend 2
cups of the corn in a blender with the soy milk and pour into slow
cooker along with all other ingredients. Cook on low for 8-10 hrs or
on high for 4-6 hrs.
In a
pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.
Pour
into bowl and enjoy with bread.
