1) In a stockpot add margarine and onions. Saute onions until golden brown. Add corn which has been thoroughly drained. Add potatoes and saute for another 5 minutes. Add 4 cups of water and bring to a boil. Make sure water covers potatoes.
2) Once potatoes are tender, add milk substitute, non-dairy cream cheese, roux, dill, onion powder, salt and white pepper, and bring to a boil, stirring continuously.
3) Once soup comes to a boil reduce heat and let simmer for another 25-30 minutes. Top with shredded non-dairy cheese and serve.
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