CORN CHOWDER

3# LEEKS (WHITE PART ONLY) ROUGH CHOP

1# WHITE ONION (CONCASE)
1/2BU CELERY (CLEANED AND ROUGH CUT)
1/2# SOY MILK POWDER
1@ (8OZ) VEGGIE BASE
4@ BAY LEAVES
1# BASMATI RICE
1# RUSSET POTATO (PEELED AND DICED)
1GAL CORN KERNELS
3GAL WATER
2T THYME
2T SEA SALT
1T WHITE PEPPER
1QT SOY MILK

METHOD OF PREP

COMBINE ALL INGREDIENTS, EXCLUDING THE SOY MILK, IN A LARGE

STOCK POT AND BRING TO A BOIL. REDUCE HEAT TO A SIMMER FOR 45 MINUTES
OR UNTIL RICE IS FULLY COOKED. ALLOW SOUP TO COOL BEFORE BLENDING,
HEAT EXPANDS WHILE BLENDING THEREFORE BLEND IN SMALL BATCHES.
WHISK SOY MILK INTO SOUP AND SERVE.

CORN.WPD