Non-Dairy Vegan Potato Corn Chowder

Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.

Cover, reduce heat to low and simmer for 20 minutes.

While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.

Remove skillet from heat and put on the side.

When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.

Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.

Heat the chowder on medium heat for about 5-10 minutes.