Vegetarian Corn Chowder

Vegetarian Corn Chowder

It's hard to tell from the picture, but this is a very good corn chowder.  I like it both hot and chilled.    We got quite a lot of corn from the CSA this week, so I'll be experimenting with some corn fritters as well.

Vegetarian Corn Chowder
3 ears of corn - boil for 7 minutes
After cooling, cut the kernels off one cobb, and put in the blender with 1 cup of water.  Blend until smooth and creamy.  Cut the kernels off the remaining two cobbs and reserve for later.

Chop up 1 onion, 2 carrots, 2 or 3 ribs of celery.  Saute over medium heat with 2 tbsp butter for 5-10 minutes until just softened.

After the vegetables are softened, add 3 cups water to the pot, the creamed corn, and the remaining corn kernels.  If you like your chowder spicy, add one seeded chopped jalepeno pepper.  If you like bell peppers, you could chop one up and add it to the soup.

Bring soup to a boil, reduce to a low simmer and cook for about 10 minutes.  Serve hot, or chill and serve cold.