Corn Chowder

1 tablespoon Hain® Garlic Oil
1/4 cup chopped onion (_-inch cubes)
2-1/2 cups Health Valley Vegetable Broth
1 can Westbrae Natural Golden Corn, drained
1 teaspoon Hain® Sea Salt
1/2 teaspoon paprika
1/8 teaspoon fresh ground black pepper
1/8 teaspoon turmeric
1-1/2 cups WestSoy® Lite Plain

Heat the oil in a 2-3 quart saucepan. Add the onion and sauté another 5 minutes. Add the vegetable broth, corn and spices. Bring to a boil over medium high heat. Reduce heat and simmer for 15 minutes or until potatoes are tender. In a food processor or blender, puree chowder until smooth. Put chowder back into the saucepan and add soymilk. Reheat but do not boil. Serve hot!

Makes 4, 1-1/4 cup servings.