Potato Corn Chowder (Vegan)

As the weather gets colder, I love looking for yummy soups for my family. This week's soup, potato corn chowder was from theveganchickpea.com. The only thing I did different in this recipe was use rice milk instead of soy and it turned out great. My girls thought it was great as well. It is super easy and relatively quick to make. There is a 35-40 minute wait while the soup cooks, but preparation was a cinch. I hope you enjoy as my family has. Sorry I don't have many pictures. I decided this one needed to be posted at the last minute. 

Potato Corn Chowder (Vegan)

Igredients:

 -1/2 vidalia onion, finely chopped 
-2 cloves garlic, minced
-1 tablespoon olive oil
-1 teaspoon salt
-1/4 cup vegetable broth
-4 cups unsweetened soymilk (I used rice milk)
-8 yukon gold potatoes, peeled and cubed into 1" pieces
-3 cups frozen corn
-1 cup carrots, chopped (I omitted these as my girls are not a huge fan.)

Method:
1) In a large soup pot over medium heat, combine olive oil, onion, garlic, and salt.  Saute until onions are translucent.  

2) Pour in vegetable broth to de-glaze the pot, and quickly stir mixture.  Add soymilk, potatoes, corn, and carrots.  Stir well.  

3) Allow the soup to begin to bubble, stirring every few minutes.  Reduce heat, and allow to simmer for 30-45 minutes, or until the potatoes are soft. 

4) Remove 1 cup of the soup and transfer it to a blender.  Puree until smooth and then recombine with the rest of the soup, stirring well. 

5) Ladle soup into bowls, salt to taste, and enjoy!