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Sunday, October 6, 2013

Vegan Corn Chowder



Corn season is so short, but it is so good.  I had the best vegan corn chowder the other day at Le Pain Quotidian; this is my attempt to remake it, and it was pretty good if I say so myself :)

Here's what you need to yield 3 servings:
3 ears of corn, shucked (reserve one cup)
1 cup fingerling potatoes cut into bite size pieces
1 cup vegetable broth
3 garlic cloves
2 tbsp. olive oil
1/4 cup finely chopped onion
1 tbsp. flour
1/4 cup finely chopped celery (place with the reserved corn)
1 cup soy milk (unsweetened!)
1 tbsp. corn starch

Fill up a medium sized pot with water, put the corn husks in, and bring to a boil.  Cover and simmer for 30 minutes, or longer if you have time.  Remove the husks, measure out 2 cups of the corn husk stock and set aside.

In a large pot, sautee onions and garlic in oil and add flour and corn starch to create a little slurry.  Add corn husk stock, veggie stock, and corn ; bring to boil.  Simmer for ten minutes, and blend the mixture with an immersion blender.  Add the soy milk and potatoes, simmer for 10 to 15 minutes until the potatoes are tender.  Add the reserved corn and celery, and salt and pepper generously.  The longer the soup simmers, the more flavor you will develop! Delicious!

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