Great Lakes Wild Rice Chowder

Ingredients

• 1 yellow onion, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 1 medium sweet red pepper, coarsely chopped
• 2 cups water
• 2 cups plain soymilk
• 1 10-ounce bag frozen corn kernels
• 1 medium rutabaga or 2 medium Yukon Gold or Yellow Finn potatoes, scrubbed and diced into ½" cubes
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 3 cups cooked wild rice
• ¼ cup nutritional yeast
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• freshly ground black pepper, Spike® Seasoning and finely chopped parsley for garnish

Instructions

1. Combine the onion, peppers, water, corn kernels, and rutabaga in a large stockpot. Bring to a boil, then simmer for 20 minutes. Add cooked wild rice.
2. Gradually add soy milk or non-dairy "cream sauce" base, stirring until thick and bubbly. Add salt, pepper, nutritional yeast, and lemon juice and simmer over low heat for another 15 minutes.
3. Top with fresh black pepper and finely chopped parsley. Accompany the chowder with a thick slice of baguette or crusty loaf, and a fresh mixed green salad. Delicious and very satisfying! Makes 8 servings.