Laksa

Corn Potato Chowder

Corn Potato Chowder

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 medium Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth or water
• salt and freshly ground black pepper
• 3 cups fresh, frozen, or canned corn kernels
• 1 cup plain unsweetened soy milk
• 1 tablespoon minced green onions or chives, for garnish

Method

1. In large soup pot, heat the oil over medium heat
2. Add the onion and celery
3. Cover and cook until the vegetables are softened, about 10 minutes
4. Add the potatoes, broth and salt and pepper to taste
5. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes
6. Add the corn and simmer 15 minutes longer
7. Puree about half the soup in the pot with an immersion blender or in a blender or food processor and return to the pot
8. Stir in the soy milk and taste, adjusting seasonings if necessary
9. Ladle the soup into bowls, garnish with green onions and serve

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