Potato and Corn Chowder

Helen and Ed Adams brought this chowder to our Christmas potluck. Doesn't that look like wonderful comfort food and yet so healthy. The recipe came from All Recipes.com and Jennifer Raymond Cookbook.
Serves 4

Ingredients:

• 2 cups cubed red or Yukon Gold unpeeled potatoes
• 2 cups low sodium vegetable broth
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup  chopped green pepper
• 1/2 cup chopped red pepper
• 1 small can mushroom pieces
• 1 1/2 cup frozen corn
• 1 cup unflavored rice milk
• 1/2 teaspoon basil
• 1/4 teaspoon cumin
• 1/2 teaspoon Mrs. Dash Chipolte Southwestern Seasonings Blend
• 3 bay leaves

Directions:

•  Saute  the onions, carrots for 2-4 more minutes.
•  Cook cubed potatoes in 2 cups  vegetable broth 5-7 minutes or until tender. Do not overcook.
• When the potatoes are done, partially mash them in the same pan. Some potatoes should remain unmashed.
• Add the vegetables,peppers, corn and mushrooms.
• Add rice milk and stir into the vegetable-potato mixture.
• Add the seasonings and stir
• Heat over low heat about 5 minutes-do not boil.
• Add seasonings to taste.
• Sprinkle with parsley before serving.
•  

Enjoy!!!