Kickin Corn Chowder
3 cloves garlic, minced
1 leek (or onion), chopped
2 carrots, peeled and chopped
oil or vegan butter, as needed for sauteing
3 small yellow potatoes, peeled and chopped
2 small jalapenos, seeded and diced
1 (14 ounce) can creamed corn
2 ears corn, kernels cut off (1 corn cob reserved)
2 1/2 cups nondairy milk (I use soy)
1 cup water
1 vegetable bouillon cube
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
salt and pepper, to taste
1. Cook garlic, leeks, and carrots in oil for about 4-5 minutes.
2. Add potatoes, jalapenos, creamed corn, corn kernels, milk, water, and bouillon cube, and bring to boil.
3. Add spices and reserved corn cob (for silky texture). Let everything cook for about 30 minutes or so at a simmer (low heat).
4. Remove corn cob. Before serving, blend 1/4 of the soup, and add back to pot for a slightly thicker soup.
I served mine in a bread bowl. Yum!
Source of recipe: Drew inspiration from others and added my own personal touch.