Vegan Corn Chowder

1 onion, diced
1/2 red bell pepper, diced
5-6 baby carrots, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 cup almond or soy milk
3 cups veggie broth
3 medium red potatoes, diced
4 tbsp earth balance (optional, but makes it creamier)
2 tbsp parsley
3 dried bay leaves
Black pepper to taste (I like alot!)
Salt to taste
1/2 tsp cayenne pepper
1-2 tsp maple syrup

In a large pot saute onions, carrots and pepper in olive oil until onions are translucent over medium heat. Add spices and garlic and continue to cook 2-3 minutes until garlic has cooked.

Add broth, soy/almond milk, potatoes and earth balance and bring to a boil. Lower heat to a simmer and cook 10-12 minutes until potatoes are cooked.

Puree half of chowder, mix well with the rest of the chowder and maple syrup.

This will make 6 large servings. I make big batches of this and keep it for lunches and quick dinners. Play with what veggies you put in, and let me know what other combinations work out well for you! Also note that this tastes even better the second day after the flavors have melded. Yummmmm!

Number of Servings: 6

Recipe submitted by SparkPeople user CHERISHELEPHANT.