LuAnn's Low Fat Non-dairy Corn Chowder
Source: Original recipe by LuAnn (this is similar to the original recipe that appears in my book, Amazing Meals I).
2 cups water
1 large onion, finely chopped
2 ribs celery, thinly sliced
2 large potatoes (about 2 pounds), peeled and diced in 1/4 to 1/2-inch pieces
3 cups frozen corn
2 teaspoons sugar (or to taste)
1 teaspoon salt (or to taste)
4 cups unsweetened (plain) soy milk (or favorite unsweetened non-dairy "milk" beverage)
1/4 cup flour
1 (15-ounce) can cream-style corn
1 Tablespoon trans fat free margarine-type spread
1 teaspoon dried parsley
1/8 teaspoon black pepper
In a large saucepan, combine the water, onion, celery, potatoes, corn, sugar, and salt; bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 15 minutes or until the vegetables are tender.
When the vegetables are tender, transfer about 2 cups of the mixture to a blender or food processor container.
Add the soy milk and flour, then blend or process until completely smooth.
Pour the pureed mixture into the saucepan.
Stir in the creamed corn, margarine-type spread, parsley, and black pepper.
Bring to a boil over medium-high heat, stirring constantly to prevent sticking.
Boil for 1 minute, then remove from the stove.
Taste and adjust seasonings as needed.
Serve hot with saltine crackers, if desired.
Makes: 8 (1 cup) servings. Serve with Saltine crackers (optional).