Corn Chowder

If you buy some corn on the cob that isn't as good as you hoped it would be, it's always helpful when someone says, “Make some CORN CHOWDER!” So, thanks, Dean. 

 

I was also making some soy milk, so I had plenty of that too. This meal doesn't take too long to make, and it doesn't require any bread with it to be filling. 

 

Ingredients

1 — large onion, chopped

2 — stalks celery, chopped

3 — large potatoes, cubed

4 — small carrots, chopped

2 tblsp. — olive oil 

1 tsp — salt

Sprinkle — black or cayenne pepper to taste

2 tblsp. — nutritional yeast

4 cups — water

2 1/2 cups fresh or 1 package frozen or 2 cans — corn kernels

4 cups — unsweetened or plain soy milk

1/2 tsp — sweetener, optional if soy milk is unsweetened and corn is not too sweet

Method

Chop up and saute together one large onion, two stalks celery, four small carrots and three large potatoes for about five minutes in some olive oil.

 

Add one teaspoon salt, and either black or cayenne pepper to taste, along with two tablespoons of nutritional yeast and four cups of water.

Bring to a boil and then lower heat and cook for thirty minutes, covered.

 

Add two-and-a-half cups of cooked corn that has been cut off the cob or a couple of cans of corn or a package of frozen corn. If you used the frozen corn, of course cook it until it is all hot.

 

Add four cups of unsweetened or plain soy milk and serve.

I have used vanilla soy milk when I had nothing else around. Also, since I hadn't sweetened the soy milk I just made, I did add about a half teaspoon of agave syrup to make up for that.

I thought it was tasty, and the boys came back for seconds.