Wednesday, August 8, 2012

Corn Chowder = summer dinner

The sweetness of summer all combined in a delicious ear of corn.  All four of us love corn. Grilled corn on the cob to me spells summer in big, capital letters...

A couple of days ago I got four ears of corn and originally wanted to grill them. Since that did not happen I decided on corn chowder.  We love soup, especially thick soup even in the summer and since it has been a little cooler today - high 70s - it was perfect. Everyone - including me - liked this creation a lot :).  I served it with Quick No Knead bread and - this will be a huge surprise - a salad of greens mixed with tomatoes....

Vegan Corn Chowder
Splash of Olive Oil
1 medium sweet onion diced
1-2 carrots cleaned, and thinly sliced
4 ears of corn - kernels cut off the ear; be sure to reserve kernels from one ear separately
1 small red pepper diced - 1/2 reserved
2 medium yellow potatoes, peeled and finely cubed
2 - 3 C of water
3/4   C of soy milk creamer
salt and pepper to taste
2-3 green onions finely chopped for garnish

1. Heat olive oil and when hot add onion, carrots and a pinch of salt.  When onions are translucent, add
2. Kernels from 3 ears of corn, 1/2 red pepper and sautee for a minute or so, add potatoes, water and
    stir. Bring to a slow boil, cover and reduce heat to slow simmer.
3. Simmer for about 15 - 20 minutes and when potatoes are soft,  carefully blend with an immersion 
    hand blender. [Be careful not to burn yourself as the soup will splash, and is quite hot]
4. Add remaining corn kernels, 1/2 red pepper, and soy creamer.  Let simmer for another 10 minutes or
5. Adjust salt, and add pepper to taste.
6  Serve in soup bowls topped with green onions



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