Corn Chowder

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Corn Chowder

Source: Vegetarian Cooking School Cookbook

 

3 1/2 quarts water

1 1/2 quarts potatoes, peeled and diced

2 cups onion, chopped

2 cups celery, chopped

4 1/2 quarts whole kernel corn

2 Tbsp. onion powder

1 Tbsp. garlic powder

3 Tbsp. chicken-style seasoning*

1 Tbsp. sea salt

 

Combine 1/2 gallon water, 1 1/2 quarts whole kernel corn, and all other

ingredients. Cook until tender. Then add 1 1/2 quarts water with 3/4

gallon corn in a blender. Add to rest of mixture. Bring to a boil. Serve

and enjoy.

 

*Recipes for vegan chicken-style seasoning are in our files.