Corn soups can go in many directions. Recipes can be made creamy with a blend of potatoes and soy milk, or you can go the more heated route, focusing on a combination of corn and peppers.
The flavor of corn goes well with a variety of peppers such as red bell peppers, poblanos, Anaheim peppers, and more. And it doesn't take many to make a major impact on the flavor.
The corn chowder featured is a happy marriage of both approaches. I used red bell pepper (because I had one on hand), but feel free to experiment with any type of pepper. Just be careful and consider the heat of the pepper when deciding how much to use!
Corn Chowder3 ears yellow corn4 Tbsp. (1/2 stick) margarine1 large onion, chopped1/4 cup diced red bell pepperLeaves from 2 springs fresh thyme, chopped to the equivalent of 1 tsp.2 tsp. Hungarian paprika1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes4 cups faux-chicken broth1 cup nondairy creamer or plain-flavored soy milkSalt and freshly ground black pepper, to taste4 Tbsp. minced fresh chives (optional)
Makes 5 servings
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