Corn Chowder
A hearty, nice corn chowder, from Vegan with a Vengeance . You can use frozen corn, but I think it's better if you use fresh. I made this the first time with my sweet corn harvest (see photos below). It was exciting to turn my lemon-ears (corn that most anyone else would have sent them to the compost bin) into chowder-ade! The soup has some nice heat, and the maple syrup gives it a slight contrasting sweetness. And it's easy to make. Serve with nice whole wheat bread, crackers, or salad. I ngredients 1 T olive oil 1 medium-size onion, diced 1 large red bell pepper, finely chopped (about 1 1/2 cups) 1 cup carrots, diced 1-2 jalapeño peppers, diced 1 tsp dried rosemary (or more, fresh) 1 tsp dried thyme A few dashes fresh black pepper 1 tsp salt 3 cups vegetable broth 3 cups fresh corn (from about 5 ears of corn) 2-3 medium potatoes, sliced into 1/2-inch chunks 1 bay leaf Pinch cayenne Juice of 1 lime 1/4 cup plain almond or soy milk 1