Vegan Corn Chowder

I love getting spark people recipes daily. Most of them aren't things I'd make, but some of them inspire me to modify recipes to make something very tasty.

I modified this original recipe to make it vegan and more interesting!

1 Tbsp EVOO
diced celery
diced onion
diced green & red peppers
10 oz frozen whole kernel corn
1 box of Trader Joe's harvest medley (chopped squash, yams, etc)
1 cup water
2 tbsp chopped fresh parsley
1/4 himalayan sea salt
black pepper to taste
1/4 tsp paprika
2 tbsp flour
2 cups soy milk

more fresh parsley to serve

For all the vegetables, I followed the Rachel Ray rule for soups that nothing should be too big to go on a spoon. I like my vegetables a bit coarser, though, so they were big chunks in my soup. Also, I doubled my entire recipe, although not too exactly, but I found this recipe pretty forgiving.

Directions:
1. In my big soup pan, I heated the oil. Then added the celery, onion & peppers to saute for a few minutes.
2. Then I added the corn, harvest medley, water, salt, pepper, and paprika. Once the water boiled, i brought the heat down to medium and let it cook (covered) for 10 minutes.
3. In a glass jar, I mixed the soy milk and flour. (add & shake the ingredients).
4. Add the flour mixture to the soup. Then add the rest of the soy milk.
5. Wait for the soup to boil and then remove.

Serving this with fresh parsley was very important. I think a little more layered heat - perhaps more paprika? maybe a little finely diced jalapeno when I'm sauteing the vegetables? - would add more depth to this soup.

Regardless, it was super hearty for a meal & tasted great for days.