Corn Chowder

From the Silk test kitchen

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Servings
6
Total Time
30 min

Corn Chowder
Ingredients
  • 1 Tbsp (15 ml) olive oil
  • 1 cup (250 ml) finely diced leeks
  • 1 stalk celery, finely diced
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 4 cups (1 000 ml) Silk Unsweetened soy or almond beverage
  • 1 cup (250 ml) vegetable stock
  • 2 cups (500 ml) frozen corn kernels
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1/2 tsp (2 ml) fresh thyme
  • 1 tsp (5 ml) salt
  • 1/2 red bell pepper, seeded and finely diced
  • Freshly ground black pepper to taste
  • 1-2 Tbsp (15-30 ml) chives or fresh tarragon, chopped 

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Preparation
  • Heat the olive oil in a soup pot over medium heat. Add the leeks, celery, shallots and garlic and cook for 3-4 minutes.
  • Add the Silk, vegetable stock, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer until potatoes are tender, 5-7 minutes.
  • Remove 1 cup (250 ml) of the vegetables and 1/2 cup (125 ml) of the liquid. Purée until smooth and return to the pot.
  • Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper.
  • Garnish each serving with chopped chives or tarragon.