Name: Smoky Corn Chowder
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 6 cobs corncobs ((use leftover cobs after removing kernels)); 5 cups vegetable stock; 5 cups corn kernels; 5 cups vegetable stock ((or prepared cob stock)); 1 tablespoon olive oil; 1 null sweet onion (medium-large, small dice); 1 stick celery (small dice); 1 small red bell pepper (small dice); null null sea salt (to taste); null null ground black pepper (to taste); 0.25 cup sun dried tomatoes (finely chopped (the ones packed in oil)); 1 tablespoon fresh thyme (minced); 1.5 teaspoons smoked paprika; 0.5 teaspoon chili flakes ((optional)); 3 cloves garlic cloves (minced); 1 lb yukon gold potato (chopped); 0.75 cup non dairy milk (unsweetened); 2 teaspoons light miso; 1 tablespoon lemon juice; null null chives (chopped, or parsley); null null parsley (chopped, or chives); null null ground black pepper (extra)

Instructions

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1

Cut the corn kernels (5 cups) off of the corncobs (6 cobs) and set kernels aside. Place shaved corncobs (6 cobs) in a large pot with vegetable stock (5 cups). Bring to a boil, then reduce heat to a simmer. Cover and cook for mins (20). Remove corncobs and set stock aside.
2

Heat a large pot over medium heat. Add olive oil (1 tbsp), swirl to coat. Add sweet onion (1 medium-large), celery (1 stick), and red bell pepper (1 small). Sauté until vegetables are soft, about mins (10). Season with [sea salt] and [ground black pepper].
3

Add finely chopped sun dried tomatoes (0.25 cup), fresh thyme (1 tbsp), smoked paprika (1.5 tsp), chili flakes (0.5 tsp), and minced garlic (3 cloves) to the pot. Stir until fragrant, about min (1).
4

Add chopped yukon gold potato (1 lb) and corn kernels (5 cups) to the pot. Stir and season generously with [sea salt] and [ground black pepper]. Pour in vegetable stock (5 cups) (or prepared cob stock). Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about mins (25).
5

Remove about 0.33 of the soup and transfer to an upright blender. Add unsweetened non-dairy milk (0.75 cup) and light miso (2 tsp) to the blender. Blend on high until completely smooth. Pour the blended portion back into the pot with the remaining chowder and stir, bringing it back to a simmer.
6

If the chowder is too thick, add more [vegetable stock] to reach desired consistency. Stir in lemon juice (1 tbsp).
7

Taste and adjust seasoning as needed (more [sea salt], [ground black pepper], [chili flakes], or [lemon juice]). Serve hot, garnished with chopped [chopped chives or parsley] and extra [ground black pepper].