Corn Chowder

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - finely diced (medium)
2		Garlic cloves - minced
1 teaspoon	5ml	Good quality sweet paprika
4 cups	948ml	Vegetable stock - * see note
2 cups	292g / 10oz	Potatoes - (about 2 1/2 cups) - peeled, finely diced (large)
1		Celery rib - very thinly sliced
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Sugar
		Black pepper, freshly ground - to taste
4 cups	250g / 8.8oz	Frozen corn kernels
5		Scallions - very thinly sliced
1 cup	237ml	Milk
1/4 teaspoon	1.3ml	Dried thyme
		Cayenne pepper - to taste
1/4 cup	59ml	Sour cream

Recipe Instructions

* Note: Vegetable stock can be made with powdered vegetable stock base, available at health food stores. Or use homemade vegetable stock.

In a large stockpot, combine the butter, olive oil, onions, and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.

Add the stock, potatoes, celery, bay leaf, salt, sugar, and black pepper. Cook partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf.

Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserved chowder, the milk, thyme, and cayenne pepper. Cook 5 minutes more. Serve in bowls with a spoonful of sour cream on top. This recipe serves 4 to 6.

Source:
QUICK VEGETARIAN PLEASURES by Jeanne Lemlin (c) 1992 - Harper Perennial, a division of Harper Collins, New York - 250 pages - $15.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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