Classic Corn Chowder

Right around this time last year, I posted a corn and zucchini bisque recipe that's a tasty way to use up some of Mother Nature's overly generous August bounty. My partner and middle son recently voiced their desire for a more traditional chowder, and now that corn season has finally, officially arrived here in central Massachusetts, I was happy to oblige. (Particularly since we had about 8 huge ears left over from a gluttonous Saturday night feast that also included vegan Glamorgan sausages, onion gravy, and a huge pan of baked mashed potatoes and greens. OOOF!)

Using the Fannie Farmer Cookbook recipe as a prototype, I substituted soy milk for moo juice, added some herbs to an otherwise pretty boring recipe, and - since my mom always started any chowder with a few strips of bacon - I also tossed in smoked paprika. The result was entirely satisfying, came together easily, and was remarkably filling without being heavy. Add some cold white wine, a green salad, and crusty bread for a perfect late summer meal.

Classic Corn Chowder
Ingredients:
~ 1 tbsp. each: olive oil, vegan butter (I use Earth Balance)
~ 1 large yellow onion, chopped
~ 1 large stalk celery, diced
~ 3-4 mid-size potatoes, diced
~ 6 cups sweet corn kernels, fresh or frozen
~ 1 tsp. each:  smoked paprika, marjoram, parsley
~ 1/2 tsp. each: salt, thyme, sage
~ ¼ tsp. cayenne (more or less to taste)
~ A few generous grinds of fresh black pepper
~ 4 cups "no chicken" broth
~ 2-3 cups plain, unsweetened soy milk, depending on how thick you like your chowder
~ Fresh parsley, for garnish

Directions:
~ In a large, heavy pot, heat the oil and butter over medium heat. Add the onion and celery; saute about 5-7 minutes, until softened but not brown.
~ Add the potatoes, corn kernels, and dried seasonings. Stir to combine and cook another 10 minutes, adding a splash of water if necessary to prevent sticking.
~ Add the broth to the pot,  stir, and raise the heat to high. Bring briefly to a boil and then lower to simmer; cook, stirring occasionally, for 20-25 minutes.
~ Remove from heat, add the soy milk, and partially puree the soup with an immersion blender (you don't want it completely smooth like bisque, it should still have some texture). If it seems too thick you can add a little extra water.
~ Taste for seasoning and heat through; sprinkle with a little chopped parsley and serve.