This is a delicious cold soup that’s slightly sweet and unexpected. I served it as a canape in the party that marked the end of my plant-based Rouxbe culinary course, in shooter glasses with a little piece of cornbread on top.
Corn Chowder
Delicious, especially when corn is fresh.
Servings: 0 servings
Equipment
- blender
Ingredients
- 3 ears corn
- 1 onion yellow
- 1 bell pepper red
- 3/4 pound small potatoes
- 2 1/2 cups vegetable broth
- 2 1/2 cups soy milk
- 1 tablespoon chives minced
- salt and pepper
Instructions
- Cut the corn off the cob.
- Dice the onion, bell pepper, and potatoes.
- In a soup pot, sauté the onion over low heat until it's soft.
- Add the remaining ingredients and simmer until the potatoes are tender, about 20 minutes.
- Puree in a blender, in batches no more than half full.
- Add salt and pepper to taste, and the minced chives. Refrigerate.