Sweetcorn And Potato Chowder

Recipe adapted from the F-Plan Diet Book, by Audrey Eyton. If cooking this in bulk, divide into portions of just over 250ml (8 fl oz, 1 cup), cool and freeze.

Serves 4-6

1. Peel and chop the potato, onion and green pepper. Slice the mushrooms, halving them first if they are large. Chop the garlic finely.

2. Dissolve the stock cubes in a pan with 1 litre (35 fl oz, 4 1/2 cups) water. Bring to the boil, then add everything else except the mustard, herbs and seasoning. Simmer for about 25 minutes until the vegetables are just tender.

3. Add the mustard and thyme, and simmer 5 minutes more. Season to taste with black pepper and serve.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added some time in 1997 - comments and questions to Kake L Pugh (kake@earth.li).