2 cups vegetable broth (I used veggie bouillon. Someday I vow to actually make my own broth!)
2 small sweet potatoes
a handful of baby carrots
1-2 celery stalks
1/2 of an onion
1-2 cloves of garlic
1/2 cup milk or soymilk
1 cup of corn, canned or frozen
salt and pepper
In a medium saucepan, bring the broth to a boil.
Chop the veggies, potatoes, and garlic.
The first time, I used regular baking potatoes, but sweet potatoes make everything better (even when I forget to take a picture).
Add milk and corn. Continue to simmer for 5-10 more minutes until the broth obtains a thicker, chowdery consistency.
This soup would probably be really good with a sprinkle of parmesan cheese on top. Or bacon. mmmmm, bacon. Maybe I'll find out after Lent is over!