Who doesn’t love a light yet creamy corn chowder? This soup is perfect for all seasons, but is especially delightful during the cold and frigid winter months.
- 3 tablespoons vegan butter, divided (or olive oil)
- 1 large yellow onion (finely diced)
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 inch large leek (the white part plus the green sliced into thin rounds)
- 1 pound medium yellow potatoes (peeled and diced, about 3)
- 1 quart vegetable stock
- 4 cups corn kernels
- 1 ½ teaspoon salt
- 2 branches fresh basil (plucked and stems reserved, about 8 leaves)
- 1 teaspoon freshly ground pepper
- 1 large yellow bell pepper, diced
- 1 cup unsweetened soy milk
Melt 2 tablespoons vegan butter in a soup pot and add the onion, bay leaf, thyme and leek. Cook over low heat until the onion is soft, about 10 to 12 minutes, stirring occasionally. Add the potatoes, vegetable stock, and 1 ½ teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. While the soup is simmering, sauté the pepper in the remaining tablespoon of vegan butter in a small skillet until tender, about 10 minutes.
Use an immersion blender on about ¼ the pot of soup, blending some of it but not the majority. Add the corn and soy milk. Simmer until the soup is heated through and the corn is tender, about 5 minutes. Add the peppers to the soup then serve with thinly sliced basil leaves and black pepper.