Corn Chowder Recipe

• 1 tablespoon olive oil
• 1 medium-size onion, cut into 1/4-inch dice
• 1 large red bell pepper, finely chopped (about 1 1/2 cups)
• 1 cup carrots, peeled and cut into 1/2-inch dice
• 2 jalapeno peppers, seeded and thinly sliced (use just one if you like less heat)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• A few dashes fresh black pepper
• 1 teaspoon salt
• 3 cups vegetable broth or water
• 3 cups fresh corn (from about 5 ears of corn)
• 2 medium-size russet potatoes, peeled and sliced into 1/2-inch chunks
• 1 bay leaf
• Pinch cayenne
• Juice of 1 lime
• 1/4 cup plain soy milk
• 1 tablespoon maple syrup

1. In stockpot saute the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes.
2. Add rosemary, thyme, black pepper, and salt; saute 1 minute more.
3. Add the broth, corn, potatoes, bay leaf, and cayenne.
4. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
6. Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth and adding back to soup.
7. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes.
8. Let sit for at least 10 minutes and serve.
9. Tastes even better the next day.

olive oil, onion, red bell pepper, carrots, peppers, rosemary, thyme, black pepper, salt, vegetable broth, fresh corn, potatoes, bay leaf, cayenne, lime, soy milk, maple syrup

Taken from www.chowhound.com/recipes/corn-chowder-10127 (may not work)