Corny Potato Chowder
Ingredients
3 C. vegetable stock
6 large potatoes, diced
1 C. onions, chopped
1/2 C. red bell pepper, chopped
1/2 C. yellow bell pepper, chopped
1 each celery rib, sliced
1/2 tsp. turmeric
1 Tbsp. tamari
1 C. soy milk
2 Tbsp. cornstarch
10 ounce corn kernels, thawed
Cooking Instructions
Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric and return to a boil. Reduce heat, cover and simmer until all the vegetables are tender. This should take 10 to 15 minutes. Combine the tamari, soy milk and cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming. Add the thawed corn. Lower heat once more and simmer gently, stirring occasionally, until the liquid has been reduced and the chowder is fairly thick. This can take up to 15 minutes. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)