Cutting fresh kernels is not difficult. See directions below. If the optional milk is left out, this can be an all-vegan, lactose-free dish.
Servings: 4 Serving size: 1 cup Preparation time: 20-30 minutes
*1-1/2 cups fresh corn kernels and ½ cup milk OR
15 ounces canned corn
1/2 cup diced onion
1/2 cup diced green or red bell pepper
1/2 cup diced celery
2 diced garlic cloves
2 tablespoons olive or grapeseed oil
1, 6 ounce soft tofu
3 tablespoons diced green chilies
1/2 teaspoon ground sea salt
1 teaspoon ground cumin
*Dash white pepper
2 tablespoons chopped cilantro or chives
Options: Add and sauté diced jicama or potatoes, chopped cooked bacon or scraps of salmon. (If raw, the salmon will cook quickly when heating up the chowder.)
To cut kernels from the cob, cut off tip first. Place stem end on cutting board and run chef's knife from top to bottom until only the cob remains. Break up kernels into individual pieces.
White pepper is very strong, so use with care.
1. After the onion, green pepper, celery, and garlic are diced, sauté them as well the fresh corn kernels in a deep pan with the oil. (I add the garlic toward the last, since it tends to burn if cooked too long. Do not add the corn if it is canned.) Saute until soft.
2. If using canned corn, drain off the liquid and pour it into the blender. Add the canned corn to the vegetable mixture after it has been sautéed. Remove about one-third cup of this mixture and set aside.
3. Put the tofu in the bottom of a blender and add the milk, remaining vegetable mixture, chilies, salt, cumin, and pepper. Blend until the chowder is the consistency you like. If too thick, add a little extra milk or water.
4. Pour the chowder mixture and the one-third cup un-blended mixture into the pan for texture. Heat slowly so that the chowder will not burn.
5. Adjust seasonings to your taste.
6. Pour into bowls and top with the diced cilantro, chives, basil, or red bell pepper and serve.
Good cooking to you,