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Hearty Corn Chowder


The One-Dish Vegetarian, Maria Robbins with several changes by Eve

This is an old favorite of ours, with lots of colors and flavors.


15 ml 1 T. oil or vegan butter
1 large onion, finely chopped
1 carrot, diced or sliced
1 celery rib, diced or sliced
1/2 red bell pepper, seeded and chopped
4 garlic cloves, finely minced
2-3 T. finely minced parsley
10 ml2 tsp. fresh or 1/2 tsp. dried oregano
10 ml2 tsp. fresh or 1/2 tsp. dried thyme
2 ml1/2 tsp. paprika
0 ml1 /16 tsp. cayenne, or to taste
710 ml3 cups vegetable broth or water (I use mostly broth)
2 potatoes (about 12 oz.), peeled or not, diced or sliced
1 large yam or sweet potato (about 8 oz.), peeled or not, diced or sliced
2 corn tortillas, cut into fine julienne
240 ml1 c. fresh or frozen corn kernels
120 ml1/2 c. non-dairy milk
1 ml1/4 tsp salt or to taste
pepper to taste

lime or lemon to squeeze at the table
cilantro for garnish if desired


In a 3-qt. soup pot, heat the butter or oil over medium heat. Add the onions and garlic and cook, stirring frequently, for 10 minutes until the onions begin to color. Add the carrots, celery, red pepper, parsley, oregano, thyme, paprika, and cayenne. Cook 5 minutes, stirring frequently.

Add the broth or water, potatoes, yam and tortillas. Cook uncovered over low heat at a gentle simmer for about 20 minutes, until the potatoes are just cooked.

Add the corn kernels and some non-dairy milk if the soup looks too thick. Cook 5 minutes longer and remove from heat. Season with salt and freshly ground pepper.

Serve in soup bowls and pass lime or lemon for garnish.


The original recipe called for dicing everything but I find it goes much faster if I use the slicing blade of my food processor for the carrots, potatoes and yam and use the S blade for the onions and garlic.

This recipe works fine without peeling the potatoes, another time-saver. It had never occurred to me in my decades of cooking that yam/sweet potato skins were also edible, but my son recently enlightened me---he takes raw yams in his pockets when he is camping and eats them whole! For this recipe I peeled a couple of rough spots on my sweet potato and cut off the hard ends but left the rest of the skin on. No problem.

Major Ingredients: