Description
A recipe for White Corn Chowder

Ingredients

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

Preparation
Heat oil in heavy stockpot or Dutch oven over medium heat. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.

Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth. Return to pot. Add bell pepper and simmer another 2 minutes. Season with pepper to taste and garnish with chopped chives.

Nutrition
no information available

Serves
Serves 6

Variations
no information available