corn and vegetable chowder
author: quincesandkale
recipe type: soup
cuisine: Vegan
serves: 4
- 500 g potatoes peeled and chopped into 3cm pieces
- 4 cups water or stock
- 1 400g can of corn kernels or 1½ cup of fresh or frozen kernels
- 2 medium onions
- 8 button mushrooms
- 1 small red capsicum
- a handful of frozen peas
- 1 cup of soy milk
- olive oil
- salt to taste
- Cook potatoes in a large saucepan with the water and the reserved corn liquid. If using fresh or frozen corn add an extra half cup of water.
- Cook until falling apart.
- Mash about half the potatoes roughly in the liquid, you want some chunks.
- Meanwhile dice the onions and fry in the oil until well cooked and golden.
- Add the diced mushrooms and capsicum and cook until softened and caramelised.
- Add the soy milk to the potatoes.
- Add the cooked onions, mushrooms and capsicum, corn and peas to the saucepan and reheat gently.
Recipe by quinces and kale at http://quincesandkale.net/recipes/corn-and-vegetable-chowder/
3.2.2708