Corn Chowder

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Corn Chowder

Serves: 11 cups, 2 cups per serving

 

Measures Translation Table

 

Ingredients:

4 cups chopped potatoes

2 cups water

1 bell pepper, chopped

1 onion, chopped

3 cups frozen, fresh, or canned corn (1 lb.)

2 scoops GeniSoy® Ultra-XT Protein Powder (1/2 cup) dissolved in 2 cups

soymilk

1/2 cup chopped fresh parsley

1 tsp. salt

1/8 tsp. black pepper

 

 

 

Instructions:

1. In a soup pot, cook the potatoes in the water for 5 to 10 minutes until

they are soft.

2. Blend them in your food processor or blender and pour the creamy liquid

back into the soup pot

3. In a skillet, sauté the bell pepper and onion in the oil until they are

soft and start to brown

4. Add them to the creamy potato soup base

5. If you're using frozen or fresh corn, add it to the skillet of sautéed

vegetables

6. Cook the corn briefly before adding it to the blended potato soup base

7. Add the corn (if you didn't add it to the sautéed vegetables), the

dissolved protein powder and soymilk, parsley, salt, and black pepper to the

soup pot

8. Gradually return the soup to a slow boil, stirring often so it won't

stick to the bottom of the pot

9. Simmer for several minutes

10. Don't sustain a rolling boil, or the milk may separate

11. Remove from the heat and cover until ready to serve

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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