Non-Dairy Vegan Potato Corn Chowder - cooking recipe

Ingredients

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

Preparation

Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
Cover, reduce heat to low and simmer for 20 minutes.
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.
Remove skillet from heat and put on the side.
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.
Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
Heat the chowder on medium heat for about 5-10 minutes.