Farmers' Market Chowder

One of my absolute favorite Saturday morning activities is going to the Farmers' Market. Waking up early, grabbing a travel mug full of steaming coffee, and heading out the door with my daughter for a walk down Main Street to shop for fruits and veggies for the week is my idea of a perfect day, and one of the things I'm going to miss most about summer.


Farmers' Market Chowder
(adapted from Vegetarian Times)
4 large ears of sweet corn
2 1/2 c soy milk (or low-fat milk)
2 cloves garlic, crushed
3 cloves garlic, minced
2 T unsalted vegan butter (or regular butter, I used vegan to reduce saturated fat)
3 T extra virgin olive oil
3 c sliced leeks
4-5 c diced veggies (I used potatoes, carrots, and parsnips)
1/2 t smoked paprika
1/3 c dry sherry (or a dry wine, for a stronger flavor)
Cilantro (for topping)

Directions:
1) Cut the corn off the cob, place the corn in a bowl and save the cobs
2) In a saucepan bring the milk, corn cobs and crushed garlic to a simmer, stirring often, and let simmer for a minute. Cover, turn off heat, and let steep while you prepare the rest of the chowder.
3) In a Dutch Oven (or large, heavy pot) heat the oil and saute the minced garlic
4) Add the butter, paprika, leeks, potatoes, carrots, parsnips, corn kernals and any other vegetables you like and saute til vegetables start to brown
5) Add the sherry and using a wooden spoon scrape the bottom of the pot to remove the browned pieces. Simmer until reduced by half
6) Remove the cobs and crushed garlic from the milk mixture and pour it into the large pot, cover and simmer around 15-20 minutes or until veggies are tender
7) Top with cilantro

Serve with a whole wheat baguette and Bon Appetite!