White Corn Chowder

Name: White Corn Chowder
Ingredients: 1 tablespoon olive oil or 1 tablespoon unsalted butter; 1 large leek, white and pale green parts only, cleaned and diced; 1 celery rib, finely diced; 2 shallots, minced; 1 garlic clove, minced; 3 cups vegetable broth; 2 cups silk plain soymilk; 2 cups fresh corn kernels (thawed) or 2 cups frozen corn kernels (thawed); 2 medium potatoes, peeled and finely diced; 1 bay leaf; 12 teaspoon fresh thyme; 1 teaspoon kosher salt; 12 red bell pepper, seeded and finely diced; fresh ground black pepper; 1 -2 tablespoon chopped fresh chives (to garnish) or 1 -2 tablespoon fresh tarragon (to garnish)

15 ingredients

8 steps

Ingredients

1 tablespoon olive oil or 1 tablespoon unsalted butter
1 large leek, white and pale green parts only, cleaned and diced
1 celery rib, finely diced
2 shallots, minced
1 garlic clove, minced
3 cups vegetable broth
2 cups silk plain soymilk
2 cups fresh corn kernels (thawed) or 2 cups frozen corn kernels (thawed)
2 medium potatoes, peeled and finely diced
1 bay leaf
12 teaspoon fresh thyme
1 teaspoon kosher salt
12 red bell pepper, seeded and finely diced
fresh ground black pepper
1 -2 tablespoon chopped fresh chives (to garnish) or 1 -2 tablespoon fresh tarragon (to garnish)

Directions

1

Heat oil in a heavy stockpot or Dutch oven over medium heat.
2

Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes.
3

Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt.
4

Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.
5

Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth.
6

Return to pot.
7

Add bell pepper and simmer another 2 minutes.
8

Season with pepper to taste and garnish with chopped chives.