I crave corn chowder ever since I had it at San Diego. This is the way to make it creamy without milk product. See photo for ingredients.
Cook Russet potatoes until very tender just before it fall apart with vegetable bouillon cube or vegetable broth and parsley (optional). It is important to use Russet potatoes because its starch contribute the creamy effect.
Add a can of cream corn and soy milk and one TBSP soy cream cheese (optional) or one TBSP soy sour cream (optional). soy cream cheese or soy sour cream give an extra richness. I finish with pinch of Chipotle pepper (optional) because of the smoky spiciness.
把洋芋 (一定要用做芋泥 或烤的 Russet potato因會比較爛)加少量水 巴西利 獲是 疏菜湯 煮到快爛 加一罐玉米醬 原味豆漿 我另加 一大匙豆腐Cream Cheese 或是 豆腐 sour cream 湯會更濃 煙薰辣椒粉
