I urge you to make this delicious soup now, during prime corn season. The better your corn, the better it will be. It's totally vegan, but no one would know it!
Roasted Corn and Potato Chowder
4 large ears corn on the cob, shucked and silk removed
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 medium red onion, minced
1 1/4 cups diced celery
1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance
2 1/2 tablespoons flour (all purpose or white whole wheat)
1 3/4 pound Yukon gold potatoes, diced small
4 cups chicken-style vegetable broth
4 cups unsweetened almond milk
1 tablespoon vegan Worcestershire sauce
3 tablespoons dry sherry
1 bay leaf
2 teaspoons fresh chopped thyme leaves
1 teaspoon salt, more to taste
Black pepper to taste
Pinch smoked paprika (or substitute regular paprika)
4-5 dashes of Tabasco sauce
1/4 cup flat-leaf parsley, minced
2 teaspoons lemon juice
Heat the broiler to high. Place the corn on a baking sheet and broil, turning as necessary, until lightly charred on all sides. Cut the kernels from the cobs and set aside.
Heat the oil over medium heat in a large heavy pot. Add the onion, garlic, hot pepper and celery, and sauté for about 10 minutes, until the vegetables are soft. Add the Earth Balance and stir until melted. Add the flour and cook, stirring, for 2-3 minutes.
Add the roasted corn, potatoes, stock, almond milk, Worcestershire sauce, sherry, bay leaf, thyme, salt, pepper, paprika and Tabasco. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20-30 minutes. Adjust salt to taste. Remove about 1 1/2 cups of the soup and puree in a food processor or blender. Stir the puree back into the pot. Add the parsley and lemon juice and serve, adding freshly ground black pepper to each bowl.
Photo credit: Cathy Elton