We've got a friend who is very lactose-intolerant. This is one of our favorite soups, and when she tried it, she loved it too! We're not vegetarian, but I've found this soup requires a vegetable broth. I always have a rich poultry-based stock in my frig, but it really does not work as well in this recipe as a veggie stock will. SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 4 cups good vegetable stock OR 4 cups water and a Knorr packet of dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 32 oz (4 cups) plain coconut milk 1/2 to 3/4 tsp lemon pepper (different brands of lemon pepper have varying 'saltiness') OR, 1/2 tsp salt plus 1 tsp lemon juice Hot sauce to taste (we use Busha BrowneâÂÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 to 1/3 cup lime juice (you may not need all of it; season to taste only) - If using soup mix, bring water and KnorrâÂÂs packet to a boil, and simmer for 20 minutes. - Turn the heat back up, and bring back to a boil; add the corn and red pepper flakes. Cover, then simmer for 5 minutes. Uncover, turn off the heat and let cool to lukewarm. Do NOT try to blend soup while hot; your blender will erupt! - Add all other ingredients, being careful to add the hot sauce and lime juice to taste. Start with the 1/4 cup lime juice; add more if you like. - Puree in blender until reasonably smooth -- it won't be completely smooth unless you strain it, but you want it as smooth as possible to retain more fiber. - Reheat to serve; will keep 4-5 days in refrig. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

I'll walk you through a good chowder recipe! Please hang around....hopefully you will see this. : ) Just made my first corn chowder of the fall season last weekend... I'll post it here or on your other posting.

Give Sol's Corn Chowder a try. Like all of Sol's recipes this one is excellent. Home Cookin Chapter: Recipes From Thibeault's Table Corn Chowder ============ RE: What's for Dinner 81 Posted by: solsthumper (My Page) on Tue, Dec 9, 03 at 12:52 Here you go WonderwomAnn. This chowder is delicious; hope you'll try it sometime. Corn Chowder 1 small onion, finely chopped ¼ cup butter 3 cups corn kernels [I used frozen. If using fresh corn, blanch first] 2 cups chicken stock 2 cups half & half 2 Tablespoons fresh basil, cut into narrow ribbons 1 cup grated, sharp white Cheddar cheese Feta cheese Sauté onion in the butter until translucent. Add the corn, chicken stock and basil chiffonade. Bring to a boil and simmer uncovered for 10-15 minutes. Remove about 2 cups of the corn mixture, and whirl it in the blender until smooth and creamy. Return corn mixture to pan. Stir in half & half and the cheddar cheese. Simmer for 5 minutes or until cheese is completely melted. Salt and Pepper to taste. Garnish with crumbled Feta cheese. Sol

I just found this forum, so hope this isn't too late for you. I modified this from a vegetarian cookbook for my vegan friends. You can substitute regular dairy milk for the coconut milk, if you wish, and/or leave off the red pepper flakes if you don't want a spicy soup. It's very good! SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 1 pkg KnorrÂs dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 2/3 of a can of coconut milk, stirred well (freeze the remainder for other uses) 1/4 cup oyster sauce (vegetarian if a vegetarian soup is desired), optional 1/4 tsp lemon pepper (if oyster sauce is not available, increase to 1/2 tsp and add 1/4 tsp honey) Hot sauce to taste (we use Busha BrowneÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 cup lime juice (you may not need all of it; season to taste only) 1. In 6 cups of water, bring KnorrÂs soup mix to a boil, and simmer for 20 minutes. 2. Turn the heat back up, add the corn and red pepper flakes. Cover and bring back to a boil, then simmer for 3 minutes. Uncover, turn off the heat and let cool to lukewarm. 3. Add all other ingredients, being careful to add the hot sauce to taste. 4. Puree in blender, and reheat to serve. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.