Peanut Butter Corn Chowder
1/2 to 1 cup peanut butter
46 oz. tomato juice, give or take
4 cups of corn
4 to 5 cups of water, maybe more
vegetable bouillon to taste
1/2 cup to 1 cup soymilk (plain)
This will have to be done in sections in the blender.
Get all of the corn blended with the tomato juice. If you run out of tomato juice, use water. Throw the peanut butter in there with it.
Pour it all into a large pot on the stove.
If you haven't added water yet, do it now to get the consistency you want. Taste so that it does not get too watery.
As it's heating up, put the bouillon in to taste.
Cook 10-20 minutes more, or until hot. Stir frequently so that a layer of corn will not form at the top.
When it is just about finished cooking, add soymilk to get the creaminess you want.