Easy Corn Chowder
2 medium to large russet baking potatoes, peeled and diced
frozen whole kernel corn
vegetable broth (Imagine brand is very good)
Chop the peeled potatoes to nice bite size, not too small or they turn to mush, not too big or they take too long to cook and are akward to eat. Cover potatoes to about 1/2 above the potaoes with water boil them for about 30 minutes. Go do something else like make a phone call, don't worry about over-cooking them when the potatoes are VERY soft, drain almost all the water out. Leave anywhere from 1/4 c to 3/4 c of potato liquid add the frozen corn, and stir. This will break up some of the smaller bits of potato to make a rich base. then add about 2 c of veg. broth and 2 c of soy milk, to taste. Add more to get the soupy consistancey you want. Season with salt and pepper, to taste. If the flavor seems a bit stong, try adding 1/2 to 1 cup water.