so, i’m still craving corn. i suppose it will wear off around the end of november as it usually does, but for now i’m enjoying it as much as i can. since the weather has started to change, i also find myself craving hearty soups. thus, another take on chowder! though i love my original corn chowder, i have fallen in love with this farmer’s market chowder (adapted from this vegetarian times recipe). it has all the flavors of fall and just warms you up from the inside out.
- 4 ears of corn, kernels cut off and cobs reserved
- 2 1/2 cups plain almond milk
- 2 cloves garlic minced
- 2 tbs butter (i use earth balance)
- 1 small onion, diced
- 1 tsp. smoked paprika
- 3 carrots chopped
- 2 celery stalks chopped
- 1/2 lb. green beans, cut into 1-inch pieces
- 2 Tbs. chopped fresh parsley
1. combine corn kernels, almond milk, and minced garlic in saucepan. run the back of your knife down the cobs to release the pulp into saucepan, then add cobs to pan. bring to a boil. remove pan from heat, and let steep.
2. heat butter in a stock pot over medium-low heat. add onions, carrots and celery and cook until onions are translucent, about 8 minutes. add paprika, and cook 30 seconds. add 3 cups water, and bring to a boil.
3. discard cobs from your milk mixture and add the remains to your stock pot. add green beans and return to a boil. reduce heat and let simmer until beans are cooked, about 6 minutes.
5. sprinkle with parsley and serve.