Confetti Chowdah (VEGAN)

Music: Tracy Chapman

Ingredients:

3 Medium Potatoes (peeled, diced)
1 1/2 cups water
1 tsp canola oil (or olive oil)
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, peeled and chopped
1 small red pepper, finely chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
2/3 cup unsweetened soymilk (or rice milk)
1 cup fresh or frozen corn kernels (best off the cob)

Place the potatoes and water in a large pot - bring to a boil.
Reduce the heat to low, cover, and let summer for 20 minutes.

Meanwhile...
Place oil in a pan, heat to medium high.
Add onion, celery, bell pepper, carrot, oregano, and thyme.
Cook, stirring constantly (about 5-8 minutes).

When potatoes are tender, remove them from the heat.
Remove about 1 1/2 cups of potatoes and put them in a blender.
Add the soymilk (or rice milk) to the blender and puree until smooth.

Pour the puree back into the pot with the remaining potatoes and their cooking liquid.
Stir in the corn and the other vegetables.

Warm the mixture for about 10 minutes, and serve HOT.