Corn Chowder

from Vegan with a Vengeance by Isa Chandra Moskowitz

• 1 T olive oil
• 1 medium onion, cut into 1/4 inch dice
• 1 large red bell pepper, finely chopped (about 1 1/2 c)
• 1 c carrots, peeled and cut into 1/2 inch dice
• 2 jalapeno peppers, seeded and thinly sliced (optional)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• black pepper
• 1 tsp salt
• 3 c vegetable broth or water
• 3 c 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 cayenne
• juice of 1 lime
• 1/4 c plain soy milk
• 1 Tbs maple syrup

1. Saute onions, bell peppers, arrots and jalapeno peppers in the olive oil, until onions are translucent.
2. Add rosemary, thyme, black pepper and salt.  Saute 1 minute more.
3. Transfer to soup pot.  Add broth, corn, potatoes, bay leaf and cayenne.  Cover and bring to a boil, then lower heat and simmer for 20 minutes , or until the potatoes are tender.
4. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
5. Remove the bay leaf and puree half the chowder.    Add back to the soup.
6. Add the lime juice to taste.
7. Add the soy milk and maple syrup.  Simmer 5 minutes
8. Let sit for at leat 20 minutes and then serve

Tastes better second day.