White Corn Chowder

Ingredients

• 1 tablespoon olive oil or 1 tablespoon unsalted butter
• 1 large leek
• white and pale green parts only
• cleaned and diced
• 1 celery rib
• finely diced
• 2 shallots
• minced
• 1 garlic clove
• minced
• 3 cups vegetable broth
• 2 cups silk plain soymilk
• 2 cups fresh corn kernels (thawed) or 2 cups frozen corn kernels (thawed)
• 2 medium potatoes
• peeled and finely diced
• 1 bay leaf
• 12 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 12 red bell pepper
• seeded and finely diced
• fresh ground black pepper
• 1 -2 tablespoon chopped fresh chives (to garnish) or 1 -2 tablespoon fresh tarragon (to garnish)

Instructions

1. Heat oil in a heavy stockpot or Dutch oven over medium heat.
2. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes.
3. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt.
4. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.
5. Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth.
6. Return to pot.
7. Add bell pepper and simmer another 2 minutes.
8. Season with pepper to taste and garnish with chopped chives.