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White Corn Chowder
Food Management Staff
October 1, 2006
1 Min Read
FM Staff
YIELD: 6 servings
1 Tbsp. 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 (and thawed) corn kernels
2 medium potatoes,peeled and finely diced
1 bay leaf
1⁄2 tsp. fresh thyme
1 tsp. kosher salt
1⁄2 red bell pepper; seeded and finely diced
Freshly ground black pepper
1 to 2 Tbsps. chopped chives or fresh tarragon
for garnish
Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the leek, celery, shallots, and garlic and cook over medium heat for 3 to 4 minutes. Add the vegetable broth, Silk soymilk, corn kernels, potatoes, bay leaf, thyme, and salt. Bring to a boil and simmer for 5 to 7 minutes, or until the potatoes are tender.
Transfer 1 cup of the vegetables and 1/2 cup of the broth to food processor or blender and puree until smooth. Return to the pot. Add the bell pepper and simmer another 2 minutes. Season with pepper to taste and garnish with the chopped chives.
Recipe and photo from Silk
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