Vegan Corn Chowder

• 1 1/2 teaspoons olive oil
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 2 small carrots, diced
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt
• fresh black pepper
• 2 cups vegetable broth
• 1 1/2 cups frozen corn
• 2 small russet potatoes, diced
• 1 bay leaf
• 1/8 teaspoon cayenne
• 2 teaspoons lemon juice
• 6 tablespoons soymilk
• 2 teaspoons maple syrup

1. Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
2. Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
3. Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
4. Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

olive oil, yellow onion, red bell pepper, carrots, sage, basil, salt, fresh black pepper, vegetable broth, frozen corn, russet potatoes, bay leaf, cayenne, lemon juice, soymilk, maple syrup

Taken from www.food.com/recipe/vegan-corn-chowder-349364 (may not work)