Vegan Potato and Corn Chowder
Created on January 6, 2013
2 large Yukon Gold Potatoes (peeled and diced)
2 large organic carrots (peeled and diced)
2 large stalks of organic celery (diced)
1 medium Vidalia onion (chopped)
4 green onions (minced green and white parts) (Original recipe calls for 1 leek (white part only)
2 cups of organic corn, or 4 medium corn on the cob – kernels cut from the cob
5 cups of organic vegetable broth
2 teaspoons of dried basil or 2 tablespoons of fresh chopped basil
1 teaspoon of fresh dill or 1 teaspoon of fresh thyme
2 tablespoons of sunflower oil or vegetable broth
Salt and Pepper to taste
In a large soup pot, warm the oil or vegetable broth and add the carrots, celery, onion, green onions and cook until softened, about 10 minutes. Stir often.
Add the corn, potatoes, broth, and basil. Bring the soup to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked and the vegetable broth has reduced to just barely covering the cooked vegetables. Add the chopped fresh dill.
Ladle the soup to a blender or food processor in batches. Be careful when process because the soup is very hot. Process the soup until desired consistency but has some chunks of vegetables. Return to the soup pot and season with salt and pepper.