Corny Potato Chowder

The indredients are:
3 cup Vegetable satock 6 large Potatoes, diced 1 cup Onions, chopped 1/2 cup Red bell pepper, chopped 1/2 cup Yellow bell pepper, chopped 1 each Celery rib, sliced 1/2 tsp Turmeric 1 tbsp Tamari 1 cup Soy milk 2 tbsp Cornstarch 10 oz Corn kernels, thawed

The recipe yield is:
4 servings

Info:
Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes. Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming. Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the howder is fairly thick. This can take up to 15 minutes. Serve hot. "Vegetarian Gourmet" Spring, 1995

Note:
Soups; Appetizers; Vegetables

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