Non-Dairy Vegan Potato Corn Chowder

• 3 medium potatoes, peeled and diced
• 1 1/2 cups water
• 1 teaspoon canola oil
• 1 small onion, chopped
• 1 stalk celery, diced
• 1 medium carrot, pared and chopped
• 1/2 small red bell pepper, finely chopped
• 1/2 teaspoon dried thyme or 1/2 teaspoon oregano
• 1/2 - 2/3 cup soymilk
• 1 cup corn kernel
• salt
• black pepper, to taste

1. Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
2. Cover, reduce heat to low and simmer for 20 minutes.
3. While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
4. Remove skillet from heat and put on the side.
5. When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
6. Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
7. Heat the chowder on medium heat for about 5-10 minutes.

potatoes, water, canola oil, onion, celery, carrot, red bell pepper, thyme, soymilk, corn kernel, salt, black pepper

Taken from www.food.com/recipe/non-dairy-vegan-potato-corn-chowder-222896 (may not work)