Recipes

Corn Chowder
  • Ingredients
  • 4 cups chopped potatoes
  • 2 cups cooking water, reserved from potatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 3 cups frozen, fresh, or canned corn (1 lb.)
  • 1/2 cup Soy protein powder
  • dissolved in 2 cups soymilk
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
Directions
  1. In a soup pot, cook the potatoes in water for 5 to 10 minutes until they are soft
  2. Blend them in a food processor or blender along with 2 cups of reserved cooking water
  3. Pour creamy liquid back into the soup pot
  4. In a skillet, saute the bell pepper and onion in the oil until they are soft and start to brown
  5. Add the soup base
  6. Add corn to the skillet of sauteed vegetables
  7. Cook briefly before adding it to the blended potato soup base
  8. Add protein powder and soymilk mixture, parsley, salt, and pepper to the soup pot
  9. Gradually return the soup to a slow boil, stirring often so it won't stick to the bottom of the pot
  10. Simmer for several minutes
  11. Don't sustain a rolling boil, or the milk may separate
  12. Remove from the heat and cover until ready to serve.


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