I posted this picture a millennium ago, promising a recipe and after 4 play arounds, I have finally achieved the consistency and flavour I was after.
I LOVE CORN and I love chowder and like most things with a little experimenting, you can achieve a dairy free version.
I hope you like it too.
YOU NEED
corn kernels from 6 cobs of corn (I use organic)
3 large cloves of garlic, peeled and minced
3 large celery ribs, washed well and chopped into a fine dice
4 large potatoes, peeled and cut into small cubes
1 tablespoon of ginger
1 litre of vegetable stock
an additional 250ml of vegetable stock
250ml of Bonsoy (I chose this plant based milk because it is very creamy in textures)
1 large bunch of coriander, washed well, stems finely slices and leaves roughly chopped
#optional ~ liquid smoke (for that smoky flavour)
YOU DO
In a small pot put 2 of the potatoes and the 250ml of stock in a small pot, bring to the boil. Turn down the heat and gently simmer until the potato is tender. Blend and put aside.
In a large pot heat a little oil and gently sauté the celery for a few minutes. Add the garlic and ginger and stir a minute or so longer.
Add the corn and the 1 litre of stock bring to the boil and then turn the heat down to a gentle simmer for 15 minutes.
Add the potato and continue to simmer until the potato is cooked.
Just prior to serving, add the Bonsoy and the additional 250ml of stock and potato that you cooked earlier to the soup, bring it back to the boil and add the coriander and the liquid smoke to taste if you are using it and serve with crusty bread or corn chips.
# You can also use a little burrito or fajita Mexican seasoning for that lovely smoky taste if you do not have liquid smoke.
Servings: Serves 4.
Time: Takes about 35-40 minutes.
Freezing: Not suitable.
