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Akasha's Corn Chowder

Ingredients

1-tablespoon olive oil or unsalted butter
1 cup finely diced leeks
1 stalk celery, finely diced
2 shallots, minced
1 clove garlic, minced
4 cups Silk Unsweetened Soymilk
1 cup vegetable stock, aseptically packaged or canned
2 cups frozen corn kernels, preferably organic
2 medium sized potatoes, peeled and cut into a fine dice
1 bay leaf
1/2-teaspoon fresh thyme
1-teaspoon kosher salt
1/2 red bell pepper, seeded and finely diced
Freshly ground black pepper to taste
1-2 tablespoons chopped chives or chopped fresh tarragon

Instructions

Heat the oil in a soup pot over medium heat. Add the leeks, celery, shallots, and garlic and cook over medium heat for 3-4 minutes. Add the Silk®, vegetable stock, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer for 5-7 minutes or until potatoes are tender.

Remove 1 cup of the vegetables and 1/2 cup of the liquid. Puree until smooth and return to the pot. Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper and garnish with chopped chives or tarragon.

Created exclusively for White Wave by Chef Akasha Richmond,Copyright 2002

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association