Corn chowder (from Joy of Cooking modified to be vegan)
2 cups whole kernel corn
1 can cream corn
1/2 cup chopped bacon (you can substitute 1 tablespoon butter or canola or grapeseed oil)
1 medium onion, chopped
1/2 cup chopped celery
2 medium potatoes, peeled and diced
2 cups water
Salt and pepper
1/2 bay leaf
3 tablespoons flour
1 1/2 cups plus 1/2 cups of cold milk
Salt and freshly ground black pepper
1/2 cup chopped parsley (optional)
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1. I cook this without oil
Put bacon, butter, or oil in a saucepan, and turn heat to medium-high. When bacon has rendered, or oil is hot, add onion and celery, and sauté until golden brown. Saute celery and onion in a dry pan over med to med high heat, add a little stock or water if needed.
2. Add potatoes, water, bay leaf, along with a sprinkling of salt and pepper, and simmer.
3. While potatoes are simmering, mix the flour and 1/2 cup of plant milk together in a separate bowl. When potatoes are tender (about 30 minutes), bring to a boil, and add the flour and plant milk mixture. This will thicken the soup.
4. Add 1 1/2 cups of plant milk and both corns. Heat, but do not boil the soup.
5. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Source:Joy of Cooking