Corn Chowder |
Makes about 120 ounces (about 15 cups) |
For all ingredients, please use those that are organic or grown without pesticides. |
|
2 tablespoons |
olive oil |
1 small |
sweet onion, finely chopped |
2 |
leeks, white part only, quartered lengthwise and thinly sliced |
1 |
pasilla pepper, finely chopped |
1 large |
red pepper, diced |
1 |
jalapeno pepper, seeded and finely chopped |
8 ears |
fresh corn, kerneled, reserving 3-4 cleaned cobs |
2 medium |
yellow fleshed potatoes, diced |
5 cups |
purified water |
4 cups |
unsweetened almond milk |
2-3 teaspoons |
sea salt |
|
freshly ground black pepper |
1 bunch |
fresh tarragon, chervil, or sage |
|
Heat the olive oil in a large stock pot over medium heat. |
Add the onions and leeks and about 1 teaspoon of the salt. Cook for about 5 minutes. Add the pasilla peppers and cook for another 5 minutes. |
Add the red peppers, jalapeno peppers, corn kernels, and potatoes. Stir to combine thoroughly and cook for about 5-10 minutes to sweat the vegetables. |
Add the water, almond milk, and the reserved corn cobs. Add another sprinkling of salt and pepper. Bring to a simmer and lower the heat to low. |
Cook for 60-90 minutes until the vegetables are tender but not falling apart. The broth will look milky and as if some of the milk solids have separated. Do not be concerned as this is as it should be. |
Remove from heat. Ladle 1/3-1/2 of the soup into a blender and puree. |
Add the pureed soup back into the pot. Stir to combine. |
Taste for seasoning. Add more salt or pepper to desired taste. |
Serve hot or cold topped with chopped fresh tarragon, chervil, or sage. |
Store in refrigerator for up to 4 days or freeze in 2-4 cup portions. Cool completely before freezing or putting into plastic bags or containers. |