Summer Corn Chowder
By Mary McDougall
I like to serve this cold in the summer. Use fresh corn off the cob just after harvesting for the best flavor. It must be prepared ahead and chilled before serving.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
Directions
1 Place the water and onions in a saucepan. Cook, stirring frequently, for about 3 minutes. Add the corn and non-dairy milk. Bring to a simmer and cook for 5 minutes. Remove 1 cup to a blender and puree. Return to pan along with the pimiento, green chilies and Tabasco sauce. Mix well.
2 Pour into a covered container and refrigerate for at least 2 hours. To serve, place in individual bowls, garnish with some chopped cilantro, chopped avocado (if desired), tortilla chips, a squeeze of fresh lime juice, and a dash more of hot sauce, if desired.
