Vegan Corn Chowder

1/2 tablespoon extra virgin olive oil

1 cup chopped onion

1 leek, cleaned and chopped

2 cups diced potato

3 cups loose-pack frozen whole kernel corn

2 14-ounce cans vegetable broth

1 medium red sweet pepper, chopped

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

chopped green onions for garnish

Add chopped greens for extra nutrition.

Add olive oil to a 4- to 5-quart Dutch oven. Heat over medium heat about 1 minute and distribute it thinly over the bottom of the pan. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.

Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add potato and 1 of the cans of vegetable broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender and the potato is soft. Remove from heat and cool slightly.

Transfer half the corn/potato mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed mixture to Dutch oven.

Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, and cayenne pepper. Heat through. If desired, garnish with green onions and/or additional ground black pepper.

Serving Size: 6