Fresh Corn Chowder
- 2 Tbs. vegetable oil
- 1 medium onion, chopped
- 1 leek (white part only), well rinsed and chopped
- 3 green onions (white parts only), chopped
- 2 cups fresh corn kernels (4 medium ears)
- 1 medium russet potato, peeled and chopped
- 4 cups vegetable broth
- 2 Tbs. minced fresh basil
- 1 Tbs. minced fresh mint
- Salt and freshly ground black pepper to taste
- In large pot, heat oil over medium-high heat.
- Add onion, leek and green onions.
- Reduce heat to medium and cook, stirring often, until vegetables are softened, about 10 minutes.
- Add corn, potato, broth, basil and mint.
- Bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low, cover and simmer until potato is tender and liquid has reduced to just cover ingredients, about 30 minutes.
- Puree mixture using an immersion blender or food processor, until almost smooth but still a little chunky.
- Season with salt and pepper.
vegetable oil, onion, only, green onions, corn kernels, russet potato, vegetable broth, fresh basil, fresh mint, salt
Taken from www.vegetariantimes.com/recipe/fresh-corn-chowder/ (may not work)