Corn Chowder
Ingredients
5 medium potatoes, chopped
3 C. stock
2 tsp. vegetable oil
1 medium onion, chopped
2 each stalks celery, chopped
1 each red bell pepper, diced
2 medium carrots, chopped
1 tsp. salt
1 tsp. black pepper
1 C. soy milk
2 1/2 C. frozen corn kernels
Cooking Instructions
In a med saucepan, boil the potatoes in the water or broth for 20 minutes. While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5 to 7 minutes. When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth. Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)