Vegan Corn Chowder

As promised here is a brand new recipe to end the year. On top of having a wonderful texture and taste it can be one of your higher fiber soups for the coming year. With only 5 ingredients it is also very quick to put together. You will also note that it is slightly different from the Corn Chowder recipe of January 20,2011.  It does not include the carrots or celery, i.e. the marpoix mix. So here goes.

Vegan Corn Chowder

1- 32 ounce carton of Imagine Creamy Sweet Corn Soup

1 very large onion or 2 smaller onions peeled and coarsely chopped, about 2 cups

2 Tablespoons of Extra Virgin Olive Oil

2 Large Russet Potatoes peeled and coarsely diced between 2 to 3 cups

1 pound of frozen sweet white corn

In your LeCreuset 4 quart soup pot, heat olive oil over a low heat. Add the onions and saute over medium heat until translucent. Add the diced potatoes and saute until they start to stick to the pan. Add the Imagine Sweet Corn Soup and the frozen corn. Cook over a medium low heat for at least 1 hour stirring occasionally to make sure nothing sticks to the bottom of the pan. The soup is done when the potatoes are tender. 

This should make between 4 to 8 servings depending on the size of your bowls.