Corn Chowder

 

Method:


Heat the oil in a heavy saucepan. Sauté the onion, capsicum, celery and garlic over medium heat for two minutes.

Stir in the potatoes and stock, lower heat, and simmer covered over low heat for about 15 minutes or until the potatoes are tender, stirring occasionally.

Mix in the corn, soy milk and herbs, and simmer for another 5 minutes. Season with salt and pepper. Serve hot.

Ingredients: 

  • 1 Tbsp oil 
  • 1 onion, finely chopped
  • 1 capsicum, finely chopped
  • 1/2 C celery, finely chopped
  • 1 garlic clove, minced
  • 6 potatoes, diced
  • 2 C vegetable stock
  • 2 1/2 C corn kernels
  • 2 C plain soy milk
  • 1/2 tsp fresh sage
  • 1/2 tsp fresh rosemary
  • 1/2 tsp fresh basil
  • Salt and black pepper, to taste