Corn Chowder
Warm, creamy, and satisfying – this is a soup the whole family will love.
- 1 large onion, chopped
- 1 red bell pepper, diced
- 2-3 large potatoes, diced
- 1 stalk celery, diced
- ½ t. dried dill
- ¼ t. dried thyme
- 1 bay leaf
- 4 c. light vegetable stock
- 4 c. fresh or frozen corn kernels (one 16 oz bag)
- 2 c. soy milk
- salt and freshly ground black pepper to taste
In a soup pot over medium heat, sauté onion and bell pepper in a little water for about 5 minutes, until onion is translucent. Add the potatoes, celery, dill, thyme, bay leaf, and stock. Cover and simmer gently for about 10 minutes, until the potatoes begin to soften. Add the corn and cook for 5 more minutes. Remove bay leaf.
Ladle 2 cups of soup into a blender and add the soy milk. Blend until smooth. Return pureed mixture to pot. Add salt and pepper to taste. Gently reheat. Do not boil.
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