Smoky Corn Chowder

This vegan corn chowder recipe is a standard of mine at this time of year, when I can actually buy fresh corn in NYC!  Sweet corn is ideal.  The chipotle peppers add a smooth, smoky quality to this summer chowder, and a perfect spicy kick in a delicate, non-threatening way.  No watery eyes!  The corn, onions and red bells balance the spice with a wonderful savory sweetness.  In the fall, you can make a thicker version by adding potatoes, in addition to, or in place of the zucchini.  It's fine, of course, if you can't get to preparing fresh corn, to use frozen organic kernels - still makes a great chowder.  If you can, though, get it while it's fresh!

​I use minimal or no oil in my soups.  For this, there's a bit of olive oil to start.  Once a basic sauté gets going, I add a dash of salt to get the juices flowing (water is released from the veggies), and this makes a nice, moist sauté that really brings out the flavors nicely.  You'll see in the instructions!

Prep time: 20 minutes
Cooking time:  1 hour
Servings: 4

Ingredients
3 cups, fresh corn kernels (a medium to large ear gives a cup of kernels)
2 garlic cloves, pressed
½ cup yellow onion, small dice
½ cup red bell pepper, small dice
½ cup zucchini, small dice
1 chipotle pepper (canned in adobo sauce), finely diced
1 Tbsp. adobo sauce (from the can of chipotle pepper)
1 tsp. ground cumin
1 tsp. olive oil
1 ½ tsp. salt, to taste
1 Tbsp. fresh lime juice
1 Tbsp. chives, finely sliced for garnish

Instructions

1. Strip away the corn husks and rinse the ears.
2. With a sharp knife, carefully shave the kernels from the cob.  You may want to do this over a shallow bowl, as the kernels fly a bit.  A large knife will give you more control and allow you to shave off more kernels at once, but please be careful.
3. In a medium pot, heat the olive oil on medium heat.
4. Add garlic, onion and chipotle pepper.
5. Stir and sauté slowly, for about 3 minutes, as the fragrance builds.  It smells amazing!
6. Add the red bell pepper and zucchini. Stir the mixture well.  
7. Add 1 tsp. of salt and the ground cumin, and stir the mixture well again.  
8. Allow everything to cook for 7-10 minutes, until the vegetables begin to soften.
9. Stir in corn and allow to cook with the mixture for about 3 minutes.
10. Add ½ tsp. salt and mix well.
11. Add 3 cups of water and bring to a boil.
12. Turn down the heat, and allow the soup to simmer for about 40 minutes.
13. Once all the ingredients are cooked thoroughly, remove 1 cup of the mixture and blend. Pour it back into the pot, and stir in.
14. Add the fresh lime juice.
15. Simmer for 5 minutes
16. Garnish each serving with chives.
17. Enjoy!​

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