Corn Chowder

Makes 4-6 servings


  • 1 potato
  • ¼ cup ghee or butter
  • Pinch of hing (optional)
  • Carrot, thinly sliced
  • 1 stalk celery, sliced
  • ½ tsp. dried thyme leaves
  • ½ tsp. dried basil leaves
  • ⅛ tsp. rosemary leaves, dried or fresh
  • 2 Tbsp. minced fresh parsley
  • 2 large tomatoes, chopped
  • ¼ cup flour
  • 3½ cups non-dairy milk
  • 2½ cups corn kernels
  • ½ tsp. paprika
  • Salt and black pepper


  1. Boil the potato until tender. Drain. When cool enough to handle, peel and cut into chunks.
  2. While the potato cooks, melt 1 tablespoon ghee or butter in a skillet. Sauté the hing, carrot, celery, herbs, and parsley on a low heat for 5 minutes, stirring frequently.
  3. Add the tomatoes and cook until the vegetables are tender, about 5 minutes or more.
  4. Melt the remaining 3 tablespoons of ghee or butter in a 2-quart saucepan. Add the flour and cook for 1 minute on a low heat, stirring constantly with a whisk. Slowly add the non-dairy milk. Beat with the whisk to remove any lumps.
  5. Add the sautéed vegetables, potato, corn and paprika. Simmer until the corn is tender, and the soup is thickened, about 3-4 minutes. Season to taste with salt and pepper.

Recipe is reprinted with permission from Heaven's Banquet, by , April, 1999.