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Southwest Corn Chowder
Recipe courtesy of Vitasoy
Ingredients
8 cups Vitasoy creamy unsweetened soymilk
2 pounds potatoes, peeled and cubed
2 teaspoons olive oil
1 medium onion, chopped
4 tablespoons flour
1 teaspoon black pepper (or to taste)
1 1/2 teaspoons ground cumin
2 cans (14.75 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, optional
Directions
Boil potatoes in salted water until soft. Mash half of the potatoes and set remaining aside.
In a medium stockpot, saute the onion in olive oil until translucent and soft, about four to six minutes. Do not brown the onions. Once onions are cooked, stir in flour and cook until the mixture is bubbly and the flour is dissolved. Add the Vitasoy Creamy Unsweetened soymilk and bring to a boil over medium heat, stirring frequently to prevent scorching on the bottom of the pot. Once boiling, add the salt, pepper, cumin, corn and all of the potatoes (plus green chilies if opted for).
Serve in preheated bowls and sprinkle with chopped cilantro.
Suggestions
Makes eight servings.