Vegan Vegetable-Corn Chowder

Name: Vegan Vegetable-Corn Chowder
Ingredients: 1 tablespoon olive oil or so; 1/2 cup red onion chopped; 1/2 cup chopped celery; 2 cups vegetable stock; 1/2 teaspoon salt; 2 cups potatoes cubed, peeled; 1 cup carrot slices; 15 ounces creamed corn or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance; 15 ounces cannellini beans drained and rinsed, your favorite bean will also work; 1/4 teaspoon ground black pepper; 1 tablespoon poppy seeds; 2 cups soy milk; 2 tablespoons cornstarch

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil or so
1/2 cup red onion chopped
1/2 cup chopped celery
2 cups vegetable stock
1/2 teaspoon salt
2 cups potatoes cubed, peeled
1 cup carrot slices
15 ounces creamed corn or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance
15 ounces cannellini beans drained and rinsed, your favorite bean will also work
1/4 teaspoon ground black pepper
1 tablespoon poppy seeds
2 cups soy milk
2 tablespoons cornstarch

Directions

1

1. Lightly oil 4-quart Dutch oven (or large saucepan) and heat over medium heat until hot.
2

2. Add onion and celery. Cook and stir for 3 minutes, until crisp-tender.
3

3. Add vegetable stock and salt & bring to a boil over high heat. (NOTE: You may wish to add the salt at the very end after tasting the chowder. That's what we did, and depending on your stock, corn choice, etc. you may not need any salt at all.)
4

4. Add potatoes and carrot. Reduce heat to medium-low. Then simmer, covered for 10 minutes (or until potatoes and carrot are tender).
5

5. Stir in corn, beans, pepper, and poppy seeds. Simmer -- again, covered -- for 10 minutes (or until heated through).
6

6. Whisk milk into cornstarch in a medium bowl until smooth. Stir into vegetable mixture.
7

7. Simmer -- uncovered -- until thickened.