Vegetarian Corn Chowder Recipe

I love this corn chowder, and it's so easy to make for a quick weeknight meal. It's also meat-free – a great option for vegetarian/vegan cooking or a Daniel Fast.I've slightly adapted a recipe from The Vegan Cookbook.

Corn Chowder with Sweet Potato

Serves 6-8

1 TBS olive oil
1 yellow onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 TBS flour (optional)
40 oz vegetable stock
1 sweet potato, cut in small cubes
15oz package frozen corn
Salt and pepper, to taste

1. Heat oil in large pan and saute onion, carrot, and garlic over low heat for about 5 minutes, until soft

2. Optional: Stir in flour and cook for 1 minute

3. Add vegetable stock stir well

4. Add sweet potato, bring to a boil, then simmer approx 20 minutes

5. Stir in the corn and cook for 5 minutes

6. Remove 2 cups of soup to a food processor or blender and blend until smooth

7. Return to pan, mix thoroughly, season with salt and pepper and reheat

8. Serve immediately