Wednesday, December 17, 2008

Creamy Corn Soup

If you are a low fat vegan type you probably should stop reading now. As I was putting the cookbook together (almost done!) I noticed how much of my food is related to some childhood memory. This soup is no exception. I always got to choose my birthday dinner as a kid, and I usually asked for tacos and corn soup. The original is made with cream and milk, so I used soy milk and coconut milk. It's pretty rich, but also pretty tasty. We always garnished it with corn chips, but I didn't have any on hand.

Serves 5-6
- 3 tbsp margarine
- 3 cups plain soy milk
- 1 cup soy creamer
- 4 cups corn
- 1 can coconut milk (I like Thai Kitchen--it is less "coconuty" for stuff like this)
- salt and pepper to taste
- corn chips to garnish

1. Melt margarine over medium heat in a large pot. Add soy milk and creamer and bring to bubbling.
2. Add corn and return to bubbling. Simmer for 5 mins, stirring regularly.
3. Add coconut milk and season to taste with salt and pepper. (I like a good amount of pepper to contrast the creaminess). Do not boil.
4. Serve garnished with some corn chips.