A bloodless chowder

For our vegan week contestants: And, Andy, we know you have hash browns...

Corn Chowder

1/2 cup finely chopped onion
1/4 cup margarine
2 cups frozen corn kernels
1 cup frozen hash browns
2 cups vegetable broth (in the soup aisle, in cubes or possibly in a can)
2 cups soy milk
1 teaspoon salt
1/2 teaspoon dried dill weed
1/2 cup roasted red bell pepper, diced
1/4 cup all-purpose flour
Cook the onion in the margarine for about 5 minutes. Add the corn and the hash browns. Add about 1 1/2 cups of the broth, then add the soy milk, salt and dill. Bring to a simmer. Blend the flour and the remaining broth (at room temperature) to make a thin mixture. Stir into the simmering, just bubbling soup; stir well. Soup will begin to thicken, but stir it to keep any clumps from forming. Reduce heat to low and add the peppers; cover with a lid. Let cook another 10 minutes or so.

Serve with the egg-free, milk-free bread/cracker product of your vegan choice.