Non-Dairy Corn Chowder
Author: Levana Kirschenbaum
Serves: about 16 servings
- ⅓ cup olive oil
- 4 leeks, white parts only, sliced
- 4 ribs celery, sliced
- 2 yellow bell peppers, chopped
- 6 large garlic cloves, peeled
- 1 bunch flat parsley, stems and all
- 4 cups fresh corn kernels, from about 6 ears, cobs reserved
- 3 quarts (12 cups) water
- 2 cups dry white wine or sake
- 1 cup white miso paste, or to taste
- Good pinch saffron
- 6 bay leaves
- 1 quart (4 cups) unsweetened dairy-free milk beverage
- Good pinch nutmeg
- Pinch cayenne pepper
- Ground pepper, to taste
- Heat the oil in heavy pot over medium-low heat.
- In a food processor, coarsely grind the leeks, celery, bell peppers, garlic, and parsley.
- Add the ground mixture to the hot oil and saute until translucent, about 3 to 5 minutes..
- Add the corn kernels and saute for 5 more minutes.
- Add the water, reserved corn cobs, wine, miso, saffron, and bay leaves. Bring to boil. Reduce the heat to medium-low, cover, and cook for 30 minutes.
- Add the milk beverage, nutmeg, and cayenne, and cook for 2 to 3 minutes, or until heated through.
- Remove the corn cobs and bay leaves.
- With an immersion blender, puree about one-third of the soup, leaving the rest chunky. Season with black pepper.
Tomato Corn Chowder Option: Reduce the water to 8 cups and add 4 cups canned crushed tomatoes.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=166991
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