Hearty Corn, Chili and Potato Soup
2 tablespoons vegan buttery spread
2 stalks celery, sliced
1 medium onion, coarsely chopped
2 1/2 cups water
3 cups diced potatoes
1 can (14 3/4 ounces) cream-style corn
1 can (11 ounces) whole kernel corn, undrained
1 can (4 ounces) diced green chilies
2 vegetable bouillon cubes
1 teaspoon paprika
1 bay leaf
2 cups soy milk
2 tablespoons all-purpose flour
vegan bacon bits (optional)
Melt buttery spread in large saucepan over medium-high heat. Add celery and onion; cook for 1 to 2 minutes or until onion is tender.
Add water, potatoes, corn, chilies, bouillon, paprika and bay leaf. Bring to a boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
Stir a small amount of soy milk into flour in small bowl to make a smooth paste; gradually stir in remaining soy milk. Stir soy milk mixture into soup. Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
Season with salt and ground black pepper. Top with vegan bacon bits.