In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth! 

Makes 12 cups

1/3 c. margarine

1-1/2 c. sliced celery (use interior yellow stalks and leaves)

3 sm. yellow onions, peeled and diced into 3/8 inch squares

1 t. salt

1/2 t. black pepper

3/4 t. dried thyme, crushed

2 T. sugar

15 oz. can whole kernel corn including liquid

15 oz. can whole kernel white corn including liquid

15 oz. can black beans, rinsed well to remove all traces of foam and drained

6 c. plain soy milk

1 c. instant mashed potatoes

2 t. onion powder

1/2 t. turmeric

1 T. finely chopped fresh garlic

1/4 t. chipotle powder or red cayenne pepper

15 oz. can cream style corn

salt and pepper to taste

In large soup pot, over medium heat, melt margarine.

Add celery, onion, salt and pepper, then saute, stirring often, till wilted and soft.

Add thyme and sugar, then saute till caramelized. Bottom of pot will brown; that’s okay.

Add yellow and white corn, black beans and soy milk. Stir well, then bring to slow boil.

Add instant mashed potatoes, onion powder, turmeric, garlic and chipotle powder. Stir well and simmer, uncovered, at a slight fizzle of a boil for 20 minutes.

Add cream style corn, stir well, adjust for salt and pepper, then cook 10 minutes longer.

Remove from heat and serve.

Notes: The instant potatoes act as the thickener, as does the cream style corn.

Be sure to rinse the beans thoroughly to remove all foam. We don’t want any remnants of the liquid they were canned in to go into this chowder.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."