There’s nothing quite like a hot, creamy soup to warm yourself up and raise your spirits. Try our tasty corn chowder.

  • 2 leeks, thinly sliced 
  • 3 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups corn kernels (ideally stripped from fresh cobs)
  • 2 medium yellow potatoes, peeled and diced
  • 2 stalks celery, thinly sliced
  • 6 cups vegetable broth
  • 1 cup unsweetened soy milk (or milk of choice) 
  • 1 tablespoon chopped fresh red peppers, or 1 teaspoon dried
  • 1 tablespoon chopped fresh chives, or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  1. Put the leeks, shallots and garlic in a medium dry pot over medium-low heat and cook, stirring occasionally, for five minutes. 
  2. Stir in the corn, potatoes, celery, and red peppers.
  3. Cook, stirring frequently, for 15 minutes, making sure the vegetables don’t brown. Stir in the broth and soy milk. Increase the heat to medium-high and simmer for 20 minutes, using a ladle to skim off any foam that forms at the surface.
  4. Discard the foam. Stir in the chives and thyme. Serve hot!