Corn Chowder

One of the many tasty things you can make with a cob of corn.

INGREDIENTS

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from the cob
• 1 cup Smoked almonds
• 1 large onion, diced
• 10 garlic cloves
• 1 lb fingerling potatoes, cooked separate (boil 15 minutes or until soft) cut into rounds
• 1 bay leaf
• 5 sprigs of thyme
• Salt and freshly ground black pepper to taste
• 2 quarts Corn stock
• 1 Tbsp chopped chives, for garnish
• 6 Tbsp olive oil
• Tofurky or Beyond Meat (Optional)

DIRECTIONS

• In a large pot add the onion, garlic, thyme, and oil and sweat the onions (no color) and almonds. in a separate pot take the shucked husk add water and bring to a boil for 20 minutes

How To Shuck Corn

• • When the onions are translucent add half of the shucked corn and let cook for roughly 5-10 more minutes. Add boiled corn water (corn stock) and bring to a simmer and cover for five more minutes
    • Starting with cold water Bring to a simmer, until potatoes are tender, about 15- 20 minutes. If you want to get fancy, cook the potatoes in advance, let them cool, and then peel the skin before you cut your rounds.
      • Transfer 2 1/2 cups of the chowder to a blender and blend until smooth add about 2 tbsp of olive. NOTE: while blending you may need to add water while blending.
        • After corn has cooked blend the cooked portion of corn add potatoes and remaining corn. Sprinkle each serving with chives

I love Corn on the Cob! Corn is so fresh during the U.S. summer seasons. I use it to make so many Vegan dishes, such as Corn Chowder, Cornbread, Corn Salad, and more!

Inspired by Cooking Classy