Here I am in sunny California, only it’s not sunny, it’s cloudy and dreary. I tend to eat a lot more soup in the wintertime just to warm up. People in really cold areas are probably thinking I’m a wimp. Which I am. Corn chowder has to be one of my favorite soups – it fills the ol’ comfort food craving plus it’s low-fat, creamy and full of flavor.
Vegan Corn Chowder
1 teaspoon olive oil
1/2 small onion chopped
1 medium carrot sliced
2 stalks celery sliced
2 medium red potatoes cubed
1 cup vegetable stock or water
1 cup soy milk
1 cup corn kernels fresh or frozen
Cayenne pepper to taste (optional)
Kelp powder to taste (optional)
In a soup pot, heat the oil until hot, add the onions and saute until translucent. Add the carrots and celery, saute for a few minutes. Add the potatoes and vegetable stock. Cover, bring to a boil and cook over low to medium heat for 10 minutes. Add the soy milk and corn and simmer for 5 minutes. Puree 2/3 of the soup in a blender and return to pot. Stir to mix well. Add the kelp powder to individual bowls for a briny taste and top with cayenne pepper if using.