Name: Potato Corn Chowder
Ingredients: 3 cups vegetable broth; 2 celery stalks (chopped); 2 carrots (finely diced); 1 large onion (chopped); 3 cups frozen hash brown potatoes; 3 cups frozen corn; 1 teaspoon Worcestershire sauce; 1/8 teaspoon paprika; 1 cup of soy milk (or rice milk, almond milk); 1/8 teaspoon freshly ground black pepper

Potato Corn Chowder

Course Soup

Author Kelley Williamson

Ingredients

3 cups vegetable broth
2 celery stalks chopped
2 carrots finely diced
1 large onion chopped
3 cups frozen hash brown potatoes
3 cups frozen corn
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1 cup of soy milk or rice milk, almond milk
1/8 teaspoon freshly ground black pepper

Instructions

Place the broth, onion, potatoes, and corn in a medium soup pot. Bring to a boil, add seasonings, cover, and simmer for 25 minutes.
Remove 3 cups of the soup and place in blender. Blend until smooth. Return to the pot. Or use an electric hand blender in the pot
Add the non-dariy milk. Season with pepper. Cook for an additional 5-10 minutes.
Optional: Add toasted whole wheat French bread as a side or a small dinner salad.