VwaV Corn Chowder
Recipe from Vegan with a Vengeance by Isa Chandra Moskowitz
1 tablespoon olive oil
1 medium-sized onion, cut into 1/4-inch dice
1 large red bell pepper, finely chopped (about 1 1/2 cups)
1 cup carrots, peeled and cut into 1/2-inch dice
2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
A few dashes of fresh black pepper
1 teaspoon salt
3 cups vegetable broth or water
3 cups fresh corn kernals (from about 5 ears of corn)
2 medium-sized russet potatoes, peeled and sliced into 1/2-inch chunks
1 bay leaf
Juice of 1 lime
1/4 cup plain soymilk
1 tablespoon maple syrup
In a stockpot, sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lover the heal and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth, and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more mnutes. Let sit for at least 10 minutes and serve.
Changes I've made with no ill consequences: frozen corn instead of fresh, no jalapenos if I don't have them around, and instead of pureeing or blending the soup I just take a potato masher and smush it a few times. The chowder still ends up creamy and delicious and this way I don't have to dirty the blender. Also, I never let it sit before eating. I'm too impatient.
So do yourself a favor and make this soup. And then do yourself a bigger one and get your hands on a copy of Vegan with a Vengeance. It rocks the casbah.