Corn and Potato Chowder
1/2 cup vegan margarine (Earth Balance)
4-5 cloves garlic, minced
1 small onion, finely diced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
4 medium red potatoes, diced in 1/2" cubes
1 quart soy or rice milk
1 1/2 cups fresh or frozen corn kernels
1 teaspoon dried Thyme, less if using fresh
salt and pepper to taste
Over medium heat melt earth balance and saute onion, carrot, celery and garlic until onion is translucent. I add a bit of salt here to help sweat the veggies.
Add diced potatoes and saute for a couple of minutes.
Add soy or rice milk and bring to a boil. Cover and simmer for 12-15 minutes or until potatoes are fork tender.
Add corn kernels, thyme, salt and pepper. Bring to a boil again, then cover and simmer for 4-5 minutes.
Very tasty with some crusty bread. It's not really thick, so don't expect a gravy like chowder! Enjoy!
SO HOW'D IT GO?
Good soup. I used less margarine than it said and added more spices-- parsley, rosemary, cilantro. I would make this again.
This soup was quite enjoyable, but not really a chowder. Usually a chowder is thickened with a roux.