This soup was inspired by a Potato and Corn Chowder recipe from the "Fat-Free and Easy" cookbook by Jennifer Raymond. But I modified it enough to call it a new recipe. And boy do I like it. It is rich and creamy and feels decadent.
6 medium-large potatoes, peeled and cut
2 parsnips (optional, but adds sweetness)
1-2 onions or leeks
3 garlic cloves
2 red bell peppers
1/4 tsp black pepper
1 tsp ground cumin
1 tsp basil
2 cups frozen or fresh corn
2 cups frozen sweet peas
3-4 cups soy milk (unsweetened)
1/3 cup raisins (there's your sweetness, which makes a good salt replacement)
Cook some of the parsnips and onion in a separate pan in some water (about 20 minutes), then blend it up. At the same time, cook the potatoes, garlic and onions in some water (about 20 minutes). Mash them up some, but not completely so there are chunky bits. Add the red bell pepper. the blended parsnips/onions, and spices, and cook for another 10 minutes until the bell pepper has the desired consistency. Add the corn, peas and raisins and cook for another 5-10 minutes. Add the soy milk and heat up. Add the amount of soy milk to match your desired consistency. Don't bring to a boil or the soy milk separates.