Add potatoes and water in a large soup pot. Cook on medium-high heat.

Chop celery and onions and add them to the pot.

Blend 2 cups (1.5 15 ounce cans of whole kernel corn), including the liquid in a blender. Process til creamy but not soupy. Stir into the chowder pot.

Add in 2 cups of whole kernel corn, drained.

Make a thick soy milk by blending and soy milk and quick oats in a blender. Whiz for a couple of minutes til milk thickens.

Stir in the milk, salt, celery seed, dill weed and garlic powder to the pot.

Simmer on medium-low heat for about 10 minutes.

Turn the heat off and let the chowder stand for about 15 minutes more.

Serve immediately for a hearty lunchtime meal.

This soup is delicious with your favorite salad and some home baked bread.

SERVING SIZE: 2 cups

This recipe makes 12 cups of soup