Corn Chowder

This recipe courtesy of Silk.

Dannon

See Silk soymilk website for more information

Corn chowder in a bowl with crackers on the side

Corn Chowder

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Scrumptious hearty chowder that warms you up on a chilly day.
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Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup finely diced leeks
  • 1 stalk celery finely diced
  • 2 shallots minced
  • 1 clove garlic minced
  • 4 cups unsweet soymilk
  • 1 cup vegetable stock
  • 2 cups frozen corn kernels
  • 2 medium potatoes peeled and diced
  • 1 bay leaf
  • ½ tsp fresh thyme
  • 1 tsp salt
  • ½ red bell pepper seeded and finely diced
  • Freshly ground black pepper to taste
  • 1-2 tbsp chives or fresh tarragon for garnish

Method
 

  1. Heat the olive oil in a soup pot over medium heat. Add the leeks, celery, shallots and garlic and cook for 3-4 mins.
  2. Add soymilk, vegetable stock, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer until potatoes are tender, about 5-7 mins.
  3. Remove 1 cup of the vegetables and ½ cup of the liquid. Puree until smooth and return to the pot.
  4. Add the bell pepper and simmer another w mins. Season to taste with freshly ground pepper.
  5. Garnish each serving with chopped chives or tarragon.

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