chunky corn chowder
This is one of our favorite things to eat and something we have made several times. Jared got off early today and so after we played tennis I made this wonderful chowder. The basic recipe idea came out of Sarah Kramer's book La Dolce Vegan!: Vegan Livin' Made Easy but I of course modified it a bit. I sauteed leeks (white and light green parts only), sweet onion, carrots, celery and garlic together until soft in olive oil with sea salt and pepper. After a few minutes I threw in yukon gold potatoes, veggie stock, freshly ground nutmeg and a dash of cinnamon . . . weird spices I know, but it so works!!! After about 20 minutes of cooking I blended everything together with my emulsion blender leaving several chunks of potato and carrot. Lastly I stirred in oat milk and fresh white corn which I scraped off the cobs myself and added a bit more sea salt, pepper and nutmeg at the very end. Man it was so thick and creamy. It was served with fresh baked bread from the farmer's market. We are so happy and full!
