Corn Chowder

* Olive Oil, 1 tbsp (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* *Peppers, sweet, red, fresh, 1.5 cup, chopped (remove)
* Carrots, raw, 1 cup, chopped (remove)
* Jalapeno Peppers, 2 pepper (remove)
* Rosemary, dried, 1 tsp (remove)
* Thyme, ground, 1 tsp (remove)
* Pepper, black, 3 dash (remove)
* Salt, 1 tsp (remove)
* Vegetable Broth, 3 cup (remove)
* Sweet Corn, Fresh, 3 cup (remove)
* *Potato, raw, 2.4 small (1-3/4" to 2-1/2" dia.) (remove)
* Bay Leaf, 1 tsp, crumbled (remove)
* Pepper, red or cayenne, .25 tsp (remove)
* Lime Juice, 1 lime yields (remove)
* Silk, Plain Soymilk, 1 cup, .25 serving (remove)
* Maple Syrup, 1 tbsp (remove)

1. In stockpot sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes.
2. Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
3. Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth and adding back to soup.
4. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes.
5. Let sit for at least 10 minutes and serve. Tastes even better the next day.


Number of Servings: 6

Recipe submitted by SparkPeople user MAM2321.