If you’re going vegetarian for Lent, you should know there are plenty of hearty and delicious meat-free meals you can make with simple items on hand. Corn chowder is loaded with healthy vegetables, and is guaranteed to fill you up without letting you down during those 40 days.

Corn Chowder

Time: 20 minutes

Makes: about 4 servings

Ingredients:

1 tablespoon cooking oil

1/2 cup onion, diced (about 1 medium)

1/2 cup green bell pepper, diced

Salt and pepper

Dried parsley

1 large potato, peeled and diced

1 15-ounce can corn, undrained

1 cup vegetable stock or water

1 3/4 cup milk

4 to 5 teaspoons flour

1. Heat oil in a large saucepan over medium heat. Saute onion and pepper until soft. Season to taste with salt, pepper and parsley.

2. Add potato, cook another two minutes. Add corn along with the water it comes in and the vegetable stock or water. Stir and bring to a boil, let simmer about 10 minutes. (Note: If using water, make sure to season well with salt.)

3. In a small bowl, combine flour and milk. Add to the soup and continue to simmer and stir until chowder is slightly thickened.

Published on March 5, 2007 at 12:00 pm