Ingredients:

• 4 Large unpeeled Russet potatoes, cut into1/2 inch cubes
• 1 Large onion, chopped
• 2 Cups water
• 1 Teaspoon vegetable bouillon (chicken bouillon is okay for non-vegan)
• 2 Teaspoon dried parsley
• 1/2 Teaspoon sea salt
• 1/4 Teaspoon pepper
• 1 Can (14.5 ounces) cream style corn
• 1 Can (14 ounces) whole kernel corn, drained
• 1 Cup plain soymilk, warmed to room temperature 

Directions:

In a medium saucepan, combine the potatoes, onion, water, bouillon, parsley, salt, and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Remove pan from heat and stir in both cans of corn. Put two cups of the mixture into a blender and briefly puree. Do not overblend or potatoes will become gummy. Return the pureed mixture to the saucepan, stir in the soymilk and heat thoroughly. Add additional salt and/or pepper to taste.

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