1poundof red, russet, or Yukon Gold potatoes, chopped
4cupsof corn kernelsfrozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears, divided
4cupsof rich vegetable brothor equivalent amount of vegetable bouillon and water
1 ½teaspoonsof salt
2cupsof unsweetened plain plant-based milk
2tablespoonsof chopped green onionfor garnish
Freshly ground black pepperfor garnish
In a large soup pot, heat the vegetable oil over medium-high heat.
Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
In a blender, combine the remaining 2 cups of corn kernels, salt, and plant-based milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to over-purée, because you want plenty of chunkiness to remain in the soup.
Garnish each bowl with chopped green onion and freshly ground pepper.
For canned corn, drain and rinse before adding to the chowder.
If using frozen corn, make sure the corn is thawed.
The easiest way to cut corn off of the cob is to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.