Corny Potato Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Corn kernels, thawed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp