vegan corn chowder

Here's how good this soup is: I made it yesterday, ate it for dinner, put some leftovers in the fridge, and froze the rest. I ate the fridge leftovers for lunch and thawed the freezer soup to eat tonight. MMMM.

I got the recipe from Food.com.

Also, I used my brand new Pampered Chef knife and it was AMAZING. I'd never used a good knife before and cutting with it made me feel like I had super chef powers.

Anyway. Ingredients:

• 1 1/2 teaspoons olive oil
• 1/2 yellow onion, diced (I used a whole one)
• 1/2 red bell pepper, diced (I used a whole one)
• 2 small carrots, diced
• 1/2 teaspoon dried sage (I used oregano instead)
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt
• fresh black pepper
• 2 cups vegetable broth
• 1 1/2 cups frozen corn
• 2 small russet potatoes, diced
• 1 bay leaf
• 1/8 teaspoon cayenne (I used 1/4)
• 2 teaspoons lemon juice
• 6 tablespoons soymilk
• 2 teaspoons maple syrup (I used honey)

Directions:

1. Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
2. Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
3. Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
4. Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

 
  

Completely excellent.