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Corny Potato Chowder

3 c Vegetable stock
6 lg Potatoes, diced
1 c Onions, chopped
1/2 c Red bell pepper, chopped
1/2 c Yellow bell pepper, chopped
1 Celery rib, sliced
1/2 ts Turmeric
1 tb Tamari
1 c Soy milk
2 tb Cornstarch
10 oz Corn kernels, thawed

Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes. Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming. Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the chowder is fairly thick. This can take up to 15 minutes. Serve hot.

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