Classic Corn Chowder

3 cups corn kernels, divided
8 cups water
1/4 cup margarine
2 Tbsp. minced shallots
2 tsp. minced garlic
1 yellow onion, diced
2 red peppers, diced
2 julienned leeks, white parts only
2 stalks celery, diced
1 cup vegan chicken bouillon
2 carrots, diced
1 potato, diced
1 cup kale, cut into 1-inch cubes
1 Tbsp. vegan cream cheese
4 Tbsp. yellow corn meal
1 tsp. chopped fresh sage
1 tsp. chopped thyme
Salt and pepper, to taste

• Place 1 cup each of the corn and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Puree and press through a sieve, saving the corn “cream.”
• Melt the margarine in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and cook until soft. Add 6 cups of the water, the bouillon, carrots, potato, and kale. Bring to a boil, the lower the heat and simmer for 20 minutes.
• Beat the vegan cream cheese, 1 cup of the water, the corn meal, and the corn “cream” until smooth. Add to the soup along with the remaining corn, herbs, salt and pepper.

Makes 6-8 servings