Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

*For a soy-free chowder, use another rich milk alternative like the unsweetened coconut milk beverage (works great in soups), and seek out a soy-free miso paste. There are some barley and chickpea miso options.

CORN CHOWDER
 
1/3 cup olive oil
4 leeks, white parts only, sliced
4 ribs celery, peeled
6 large cloves garlic
1 bunch flat parsley, stems and all
2 yellow peppers, cut in big chunks
4 cups fresh corn kernels, from about 6 ears. Reserve the stripped cobs
3 quarts (12 cups) water
2 cups dry white wine, or sake
1 cup white miso paste (health food stores)
Good pinch saffron
6 bay leaves, or 1 teaspoon ground
4 cups unflavored soy milk, or other non-dairy milk (rice, almond, etc...)
Good pinch nutmeg
Pinch cayenne
Ground pepper to taste
 
Heat the oil in heavy pot. In a food processor, coarsely grind the leeks, celery, garlic, parsley and peppers. Add the ground mixture to the hot oil and saute until translucent. Add the corn kernels and saute 5 more minutes. Add the reserved corn cobs, water, wine, miso, saffron, bay leaves and salt. Bring to boil. Reduce to medium and cook covered 30 minutes. Add the milk, nutmeg, cayenne and ground pepper, and cook 2-3 more minutes, until just hot, do not boil or you might get it curdled. With an immersion blender, directly in the pot, puree about a third of the soup, leaving the rest chunky. Adjust the texture and seasonings. Serve hot.

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