Tasty corn chowder
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
- Put the leeks, shallots and garlic in a medium dry pot over medium-low heat and cook, stirring occasionally, for five minutes.
- Stir in the corn, potatoes, celery, and red peppers.
- 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.
- Discard the foam. Stir in the chives and thyme. Serve hot!
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