Vegan Creamy "Creamless" Corn Chowder

Enlightening Entrees!

Garnish with Scallions!

1 large onion
2 cups carrots
2 celery stalks
33 oz corn (fresh/frozen is great, but feel free to use vacuum packed sweet corn)
¼ cup chopped fresh parsley
2 clove of garlic
32 oz. of veggie stock
3 TBS Olive Oil
Salt and Pepper to taste (can add cayenne or Cajun seasoning for a kick)
*Optional: For added protein, you can add one 14 oz. brick of soft tofu

Dice onion, carrots and celery and sauté in pot with olive oil. Season with salt and pepper. Once onions are translucent, dice and add garlic, parsley, 22 ounces of the corn (reserving 11 oz for later) and tofu. The tofu provides incredible protein and once completely blended into the soup, it’s undetectable visually or taste wise so it’s a great (and sneaky) way for parents to make sure children are getting the proper protein in their diet. It also serves as a way to make the soup creamy without adding cream and also a thickening agent for the soup – if you like your soup hearty.

Sauté mixture for a minute or two longer and then add stock. Once the soup is brought to a boil, lower heat and simmer for 30 minutes. Once veggies are tender, using a blender, blend the soup. I alternate between my conventional blender which yields a smooth product or my stick blender which gives a more rustic texture – both are great! If using a stand blender, be sure to pulse the soup before putting it on any of the settings or else the soup will fly out of the top – Also, using a side towel, be sure to hold the top down with considerable weight! There’s nothing more dangerous then flying hot soup!

Transfer back to the pot, simmer for another 10 minutes, stir in remaining corn and check for seasoning. Simmer for 10 minutes and then serve with a few tortilla chips or olive oil toasted garlic croutons as a garnish.  ENJOY!

Recipe yields 4-5 nice sized servings