1 tablespoon Olive Oil
1 medium sized Onion, cut into 1/4 inch dice
1 large Red Bell Pepper, finely chopped
1 cup Carrots, peeled & cut into 1/2 inch dice
1 jalapeno pepper, seeded & thinly sliced (optional)
1 teaspoon dried Rosemary
1 teaspoon dried Thyme
A few dashed Black Pepper
1 teaspoon Salt
3 cups Vegetable Broth or water
3 cups corn ( from about 5 ears of corn or use frozen)
2 medium sized Russet Potatoes, peeled and sliced into 1/2 inch chunks
1 Bay Leaf
Juice of 1 lime
1/4 cups plain soy milk (or almond milk)
1 tablespoon Maple Syrup (I highly suggest using real maple syrup)
In the pot, sauté the onions, bell peppers, carrots and jalapeno in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add Rosemary, Thyme, black pepper and salt, sauté 1 minute more. Add the broth, corn, potatoes, bay leaf and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
Remove the Bay Leaf and purée half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth (see note below). Then add back to soup. Add the lime juice to taste, and the soy milk and maple syrup, simmer 5 more minutes.
Let sit for 10 minutes and serve. Tastes even better the next day!
If you use a blender to puree the soup, let the soup cool a bit so that the steam doesn't cause the blender lid to pop off and hot soup to splatter everywhere. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.
Vegan with a Vengeance Cookbook by Isa Chandra Moskowitz