Potato and Corn Chowder (Vegan)
Ingredients:
* 4 Large peeled Russet potatoes, cut into 1/2 inch cubes
* 2 Cups vegetable stock
* 2 Teaspoon dried parsley
* 1/2 Teaspoon sea salt
* 1/4 Teaspoon black pepper
* 1/4 Teaspoon white pepper
* 2 ears of fresh corn, shucked
* 1 Cup plain rice milk, warmed to room temperature
Directions:
In a medium saucepan, combine the potatoes, veggie stock, parsley, salt, and peppers. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Add fresh corn about 10 minutes into cooking the potatoes. Remove pan from heat. Pour mixture into a blender and puree until smooth. You will need to do this in two batches. Do not overblend or potatoes will become gummy. Return the pureed mixture to the saucepan, stir in the rice milk and heat thoroughly. Add additional salt and/or pepper to taste.
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Potato & Corn Chowder
