This corn chowder recipe will feed 5-6 people, depending on how much soup you give them.

1 1/2 teaspoons olive oil
1/2 yellow onion, diced
3 small leaks, only use the white and light green parts, finely chopped
1/2 bell pepper, diced, about 1/4" size
2 small carrots, diced
1/2 teaspoon dried sage - leaves, not powder
1/4 teaspoon dried basil
1 tsp paprika
salt - to taste
1 15 oz can of corn - water still in the can
3 small russet potatoes, diced, about 1/2" sized cubes
1 bay leaf
6 tablespoons soymilk - approximate
3 cups of water
Osem parve chicken soup mix - to taste

1. saute the onion, leeks and the bell pepper on a medium heat until they turn clear.
2. add the sage, basil, bay leaf, carrots, and paprika. saute and stir about 2-3 minutes.
3. add the water and the potatoes. cook about 5 minutes with the lid off.
4. the water should be just starting to boil at this point.
5. the potatoes should be half cooked, add the can of corn and all the water in the can.
6. i like the extra corn taste the corn water gives the soup.
7. start off with about 3 tsp. of the chicken soup mix.
8. let the soup finish cooking with the lid on until the potatoes and the carrots are cooked.
9. add the soy milk 1 tablespoon at a time. I like the soup mostly white, so add the soymilk to taste until the soup looks like you like it.
10. taste the soup. add a couple dashes of salt if you want to.
11. taste the soup again. add the chicken soup mix 1/2 tsp at a time until it has the desired taste.