Yellow Corn Chowder

By Sharon T

If you are yearning for a sweet soup with a chewy texture, this recipe will fit the bill. You can make it year-round, but fresh corn is sweetest in late summer and early fall.

Per serving: calories: 178.1, protein: 6.2g, carbohydrates: 38g, fat: 1.6g, calcium: 101.1mg, sodium: 106.5mg, omega-3: 0g

Ingredients

• 2 leeks, thinly sliced 3 shallots, thinly sliced
• 4 cloves garlic, minced
• kernels sliced from 4 ears fresh corn, or 4 cups thawed frozen or drained canned corn
• 2 medium yellow potatoes, peeled and diced
• 2 stalks celery, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth
• 1 cup unsweetened soymilk
• 1 tablespoon chopped fresh chives, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Details

Adapted from treehugger.com

Preparation

Step 1

1. Put the leeks, shallots, and garlic in a medium dry pot over medium-low heat and cook, stirring occasionally, for 5 minutes. Stir in the corn, potatoes, celery, and red pepper flakes.

2. Cook, stirring frequently, for 15 minutes, making sure the vegetables don’t brown. Stir in the broth and soymilk. Increase the heat to medium-high and simmer for 20 minutes, using a ladle to skim off any foam that forms at the surface.

3. Discard the foam. Stir in the chives and thyme. Serve hot.

Stored in a sealed container in the refrigerator, Yellow Corn Chowder will keep for 3 days. Reheat before serving.

Note: If you replace the yellow corn with sweet white corn, this soup will taste just as good. I prefer yellow corn for this recipe because the color contrasts so well with the other ingredients.