Recipes - Appetizers, Salad & Soup

Corn Chowder

1. In a soup pot, cook the potatoes in the water for 5 to 10 minutes until they are soft.
2. Blend them in your food processor or blender and pour the creamy liquid back into the soup pot
3. In a skillet, sauté the bell pepper and onion in the oil until they are soft and start to brown
4. Add them to the creamy potato soup base
5. If you're using frozen or fresh corn, add it to the skillet of sautéed vegetables
6. Cook the corn briefly before adding it to the blended potato soup base
7. Add the corn (if you didn't add it to the sautéed vegetables), the dissolved protein powder and soymilk, parsley, salt, and black pepper to the soup pot
8. Gradually return the soup to a slow boil, stirring often so it won't stick to the bottom of the pot
9. Simmer for several minutes
10. Don't sustain a rolling boil, or the milk may separate
11. Remove from the heat and cover until ready to serve