Vegan Corn Chowder
1 heaping cup finely diced red bell peppers
1 large yellow onion (finely diced)
2 tablespoons vegan margarine
2 tablespoons all-purpose flour
2 cups plain, non-dairy milk
2 packages (10 ounces each) frozen corn (thawed)
sea salt and black pepper (to taste)
rough chopped green onions (for garnish)
Melt the vegan margarine in a large saucepan, over medium-high heat. Add in the diced red bell peppers and diced onion, and saute until vegetables become tender and onions are translucent, about 4-5 minutes. Sprinkle in the flour and saute for an additional 1 minute while stirring continuously. Slowly pour in the 2 cups of non-dairy milk and add in the thawed corn. Reduce heat and simmer for 5-10 minutes, or until soup thickens.
Remove saucepan from heat, and ladle out 1/2 of the soup mixture into a blender. Puree for 1-2 minutes, until smooth. Pour the pureed mixture back into the saucepan and return saucepan to medium heat. Season with sea salt and black pepper to taste, and heat for 3-5 minutes, or until chowder is heated through. Serve with a garnish of fresh chopped green onions. Makes 6 servings.