From The Ultimate Vegetarian Cookbook by Roz Denny with some modifications. Use the butterless and milkless options for Vegan Corn Chowder. This is one of my all time favorite soups. I must have made it over a hundred times. It tastes even better the next day reheated but is good from the get go.
INGREDIENTS:
1 onion, chopped
1 garlic clove, crushed (optional)
1 medium size potato, chopped
2 stalks celery, sliced (optional)
1 small green or anaheim pepper, seeded and sliced
2 T. olive or sunflower oil
2 T. butter or more oil
4 c. stock or water (use part milk if you want)
salt and ground black pepper
1 - 7oz. can lima beans or 1 c. dried (cooked)
1 1/4 c. corn, fresh, frozen or canned
pinch dried sage (optional)
Optional: If using dried lima beans, cook. I use a pressure cooker with 1c. dried beans, 2. c. water for 4 minutes with a ten minute break before releasing pressure.
- Put the oinion, (garlic), potato, (celery) and pepper into a large saucepan with the oil and butter.
- Heat the ingredients until sizzling, then turn the hear down to low. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occasionally.
- Pour in the stock or water, season to taste, and bring to a boil. Turn down the heat, cover and simmer gently for about 15 minutes.
- Add (milk), beans and corn - and the sage. If your using canned corn and the broth tastes good, you can add that too. Simmer for 5 minutes. Check for seasoning and serve hot.
