Although there are some meat ingredients, I think they could be easily substituted. I thought this recipe sounded yummy! Perfect for chill fall days. Plus - it's for only 2 servings - which works well for those of us with small families.

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detail.aspx?t=k&q=stew&rid=1706&p=1&ps=10

Triple-Corn Chowder - 2 Servings
A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

Presented by:
Total Time:20 min
Carbs:Carbohydrate 33g

INGREDIENTS
1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 tablespoon chopped onion
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 cup milk
2 tablespoon yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 tablespoon corn nuts or coarsely broken corn chips (optional)
DIRECTIONS
1. In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
2. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.