{ CORN CHOWDER }

Mom added some stuff to this recipe, and we like it as well or better than the original:

water to saute
1/4 c. sweet red pepper, finely diced
1 c. onion, chopped


3 c. potatoes, diced
1 c. carrots, chopped
1 c. celery, chopped


3 c. water
1 T. Better-than-Bullion no Chicken broth (or vegan broth powder)
1 t. Mrs. Dash, Spike, or other herb blend
1 t. garlic, pressed or minced
1/2 t. salt


3 1/2 c. frozen corn
2 c. non-dairy milk

• Saute onions and sweet peppers in water until onions are transparent.
• Add potatoes, carrots, and celery, and continue to saute for 5 minutes, stirring frequently.
• Add water, bullion, salt, and Mrs. Dash.  (The water will barely cover the potatoes.)
• Simmer for 20 minutes, or until potatoes are cooked through.  Stir often to prevent potatoes from sticking to the bottom of the pan.
• Blend non-dairy milk and 1 1/2 c. corn until very smooth.
• Just before serving, add remaining 2 c. corn and the cream mixture and heat through.  Do not boil.

I don't remember where we got this recipe. (Joanne?) It's a good one. I made some changes to the original to make it thicker (more chowder-like). I'll put the original recipe in parenthesis.

1/4 c sweet red pepper, finely diced (1-2 T)

1/2 large onion, chopped

6 c potatoes, peeled and diced (3 c red potatoes)

3 c water

1 T vegan "chicken" bullion or powder

1 t Mrs. Dash, Spike, or other herb blend

1 t salt

3 1/2 c frozen corn

2 c soymilk

• Saute the onions and sweet peppers in water in the bottom of a large pan. Cook until onions are transparent.

• Add the potatoes and continue to saute for 5 minutes, stirring frequently.

• Add the water, bullion, salt, and Mrs. Dash. The water will barely cover the potatoes.

• Simmer for 20 minutes or until potatoes are cooked through. Stir often to prevent the potatoes from sticking to the bottom of the pan.

• Blend soymilk, 1 1/2 c of the corn, and 1 c of the cooked potatoes in a blender until smooth and creamy. (The blended potatoes are not in the original recipe.)

• Just before serving, add the remaining 2 c corn to the broth and vegetables. Simmer until the corn is hot.

• Add the cream mixture and heat through. Do not boil.

Note: For an even thicker soup, add 1 T cornstarch to the blended mixture.

Pressure Cooker Instructions:

I made this last night in the pressure cooker. I changed some of the liquid and spice amounts. (The changes are bolded below.) It turned out great! I also made these biscuits.

1/4 c sweet red pepper, finely diced

1/2 large onion, chopped

6 c potatoes, peeled and diced

1 c water

1 T vegan "chicken" bullion or powder

1/2 t Mrs. Dash, Spike, or other herb blend

1/2 t salt

3 1/2 c frozen corn

1 c soy/rice milk

• Put all ingredients, except the corn and milk, in the pressure cooker.

• Low Pressure, 1 minute, quick release.

• Blend 1 1/2 c. corn, 1 c. milk, and 1 c. cooked potatoes/onions/peppers until very smooth.

• Add blended mixture and remaining 2 c. corn to soup.