White Corn Chowder

• 1 tablespoon olive oil or 1 tablespoon unsalted butter
• 1 large leek, white and pale green parts only, cleaned and diced
• 1 celery rib, finely diced
• 2 shallots, minced
• 1 garlic clove, minced
• 3 cups vegetable broth
• 2 cups silk plain soymilk
• 2 cups fresh corn kernels (thawed) or 2 cups frozen corn kernels (thawed)
• 2 medium potatoes, peeled and finely diced
• 1 bay leaf
• 12 teaspoon fresh thyme
• 1 teaspoon kosher salt
• 12 red bell pepper, seeded and finely diced
• fresh ground black pepper
• 1 -2 tablespoon chopped fresh chives (to garnish) or 1 -2 tablespoon fresh tarragon (to garnish)

1. Heat oil in a heavy stockpot or Dutch oven over medium heat.
2. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes.
3. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt.
4. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.
5. Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth.
6. Return to pot.
7. Add bell pepper and simmer another 2 minutes.
8. Season with pepper to taste and garnish with chopped chives.

olive oil, only, celery, shallots, garlic, vegetable broth, silk plain soymilk, corn kernels, potatoes, bay leaf, thyme, kosher salt, red bell pepper, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/white-corn-chowder-195312 (may not work)