Monday, February 1, 2010
This is a nice light vegan corn chowder. If you want a chunky chowder version, puree only half the soup.
¼ cup olive oil
1 onion, chopped
3 cups fresh or frozen corn (save one cup for garnish)
2 medium potatoes cut into 1 inch cubes
1 tablespoon sea salt
½ teaspoon black pepper
1 ½ teaspoons, dried thyme
6 cups water
Heat olive oil in a large saucepan, and sauté onion until transparent and lightly browned. Stir in 2 cups corn kernels, potatoes, and seasonings. Add 6 cups water, and simmer 20-25 minutes. Remove from heat and let cool slightly.
Then puree in a blender or use hand blender. Pour puree back into pot, and add remaining 1 cup of whole corn kernels.
You can use vegetable broth instead of water and adjust amount of salt.