Molly's Corn Chowder

Ingredients:

• • 4 servings Russet Potato
• • 4 cups Corn
• • 2 cups Silk Soymilk - Light Plain, Half-Gallon
• • 1 servings Red Bell Pepper
• • 1 servings Onions, Green
• • .25 servings Celery
• • 6 servings Smart Balance Light
• • 2 teaspoons salt, table
• • .5 teaspoons Pepper, Black
• • 1 servings Bay Leaf
• • .5 servings Apple Cider Vinegar

Instructions:

Melt margarine over low heat in large pot.

Chop celery, bell pepper, and the whites of the green onions. Add to pot, and cook over medium heat until vegetables soften (about 10 minutes).

Peel potatoes and chop into 1/4" pieces. Add to pot along with 4 c. water and 2 veggie bouillon cubes, salt, and bay leaf. Bring to a boil, then reduce heat and let simmer until potatoes soften. (15-20 minutes.)

Chop the greens of the green onions.

Puree 2 c. corn with soy milk in food processor. Add to pot, along with remaining 2 c. corn, green onions, and apple cider vinegar. Salt and pepper to taste.

• French Fries - Medium French Fries
• 2% Milk
• Red Wine, Dry
• Macaroni and Cheese
• cottage cheese
• Salad
• Chicken Cesar Salad
• Hamburger Patty
• White Bread
• Tortilla Chips