This is a tasty chowder eaten hot or reheated. The corn can be fresh, frozen or canned. I'll often in the winter make a big pot and eat it for days. Low fat and very healthy.
- 3 medium potatoes, peeled and diced
- 1 1⁄2 cups water
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, pared and chopped
- 1⁄2 small red bell pepper, finely chopped
- 1⁄2 teaspoon dried thyme or 1⁄2 teaspoon oregano
- 1⁄2-2⁄3 cup soymilk
- 1 cup corn kernel
- black pepper, to taste
- Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- Remove skillet from heat and put on the side.
- When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- Heat the chowder on medium heat for about 5-10 minutes.