đLooking for hearty soup to complement our Thanksgiving menu?đœ | Joâs recipe for corn chowder is a great savory first course for your Thanksgiving feast or as soup cups for a Friendsgiving brunch. Serve it as an enticing opening to our Stuffed Veggie Roast or Wellington. It's also gluten free so would work well with our Mushroom Lentil Loaf. | | Jo's Fall Corn Chowder Yield: 6-8 servings Ingredients: 2 tablespoons vegetable oil
1 large onion, diced
1 bay leaf
1 pound potatoes, peeled and diced
2 to 3 sprigs fresh thyme, leaves only, stems removed
salt to taste
1 quart vegetable stock or water
1 large red bell pepper, diced
4 cups corn kernels
2 to 3 cups soy milk
salt, pepper, and nutmeg to taste Directions: - In a large soup pot, heat the oil and sauté the onion and bay leaf until onion is soft, about 10 minutes.
- Add the potatoes, thyme, salt, and stock. Simmer until the potatoes are tender, about 20 minutes.
- Add the bell pepper, corn, and soymilk. Simmer until heated through.
- If the soup needs a little more thickness, stir in some arrowroot slurry (see Baker's Note below) or cornstarch. Season to taste with salt, pepper, and nutmeg.
| Bakerâs Note: If you want to make any soup really thick, you can add arrowroot. Always mix the arrowroot with cold water and make a slurry before adding to the soup. Start with 2 to 3 tablespoons arrowroot mixed with 5 to 6 tablespoons water. | |
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