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Milkless Corn Chowder

Milkless Corn Chowder


  • 1 medium onion
  • 1 green pepper
  • 2 stalks celery
  • olive oil
  • minced fresh garlic
  • 1/4 cup vegan red wine
  • 2 largish potatoes, cut into big chunks
  • water or vegetable stock
  • 2 cans corn, or 1 pkg frozen, or 2 cup fresh
  • flour
  • pepper, salt, desired spices

Serves 6-8.

Saute onion, pepper, and celery in olive oil with garlic. Add the
vegan wine after a minute or so. Add the potatoes and barely cover with
water or stock. Simmer until potatoes are tender. (You may have to
add more liquid.) Mix a few tablespoons of flour with enough cold
water to form a runny paste. Make sure soup is boiling, and add the
flour/water. It should thicken after a minute or so--if not, add more
flour and water. Add corn. Mix in lots of pepper and salt, along
with other spices. Make sure corn is fully cooked, then serve.

Source: Katie G.


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