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Vegan Corn Chowder
As the leaves begin to change, all we want to do is curl up with a big warm bowl of corn chowder. Luckily for us, renowned cookbook author and restaurant owner Isa Chandra Moskowitz has our go-to recipe. Featured in her 10th anniversary edition of Vegan with a Vengeance, this creamy chowder gets its thick consistency from potatoes, so it’s packed with nutrients. And if you want even more Isa, check out our review of her restaurant Modern Love Omaha in the current issue of VegNews. Happy Fall!
Serves 6
What You Need:

1 tablespoon olive oil
1 medium yellow onion, diced medium
1 large red bell pepper, diced small
1 cup carrot, peeled and cut into 1⁄2-inch dice
2 jalapeño peppers, seeded and thinly sliced (use just one for less heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
A few dashes of freshly ground black pepper
1 teaspoon salt
3 cups vegetable broth
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-size russet potatoes, peeled and sliced into 1⁄2-inch chunks
1 bay leaf
Pinch of cayenne pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon pure maple syrup
Sliced radishes (optional garnish)
Chives (optional garnish)
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What You Do:

1. Over medium heat, heat a 4-quart pan. Sauté onion, bell peppers, carrot, and jalapeños in olive oil with a pinch of salt until onion is translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; sauté for 1 minute more.

2. Add broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until potatoes are tender. Uncover and simmer for 10 minutes more to let the liquid reduce a bit.

3. Remove bay leaf and purée half of the chowder either using an immersion blender or by transferring half of the chowder to a blender, puréeing until smooth and adding back to soup. Add lime juice and maple syrup to taste, thin with a little water if it seems too thick, and simmer for 5 more minutes. Let sit for at least 10 minutes and serve.
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