Vegan Corn Chowder

Ingredients

• 1 Large Carrot, Chopped 1/8 inch Medallions
• 1 Medium Onion, Quatered
• 1 Clove Garlic
• 1 - 4-oz. Can Mushrooms
• 1/2 Tablespoon Smart Balance Light Buttery Spread
• 1/2 Tablespoon Sunflower or Canola Oil
• 2 & 1/2 Cups Water
• 2 Medium Russet Potatoes, Chopped 1/2 inch Cubes
• 1 Teaspoon Lemon Pepper Seasoning
• 1/8 Teaspoon Thyme
• 1/4 Teaspoon Ground Dried Mustard
• 1/4 Teaspoon Dried Rosemary or Fresh Chopped
• 1/2 Teaspoon Sea Salt (or more to taste)
• 1 & 1/2 Cups Frozen Corn Kernels
• 1 Cup Unsweetened Almond Milk
• 1/4 Cup Light Unsweetened Coconut Milk
• 2 Tablespoons Arrow Root or Corn Starch
• 1/2 Tablespoon Tobasco Sauce

Directions

In a food processor place carrot, onion, garlic and mushrooms and pulse about 5 times. Next, in a large soup pot place butter and oil and pour the onions etc from the processor, place on stove and let saute about 5 minutes on medium heat.

To the soup pot, add the water, potatoes, lemon pepper, thyme, mustard, rosemary and salt. Cook on medium heat and let boil for 10 minutes. Then add corn and cook an additional 5 to 7 minutes more.

While corn is cooking, in the food processor add almond milk, coconut milk, arrow root and Tabasco sauce and blend for about a minute. After the corn has cooked add this to the pot and let boil for about a minute or 2 until it slightly thickens.