Wondering what to serve vegan friends this holiday season when everyone else at the table loathes tofu and seitan? Contemplating what to make for unexpected dinner guests? Craving a warm, hearty, one-pot meal? Overwhelmed by all those bags of frozen corn tumbling out of your freezer every time that you open the door? Have I got recipe for you!

As its name suggests, Chocked-Full-of-Corn-Chowder brims with plump, yellow kernels of corn as well as chunks of potato and a smidgen of onion, celery and dried parsley. With pureed corn as its thickener and vegetable stock for its base, this wholesome soup will please everyone at your dinner table. Plus, as you might expect, it’s quick and easy to make.

CHOCKED-FULL-OF-CORN CHOWDER
Serves 6

1/2 tablespoon olive oil
1 small yellow onion, diced
1 stalk celery, diced
1 teaspoon sea salt
3 cups vegetable stock
1 Russet potato, diced
2 (15-ounce) cans whole kernel corn
2 1/2 cups fresh or frozen corn kernels
1/3 teaspoon ground white pepper
1/2 teaspoon dried parsley
Baguette, optional, for serving

Heat the olive oil in a small saute pan. Add the onion, celery and salt and saute until softened and slightly translucent, 3 to 5 minutes.

Place the vegetable stock in a large saucepan and bring to a boil over medium-high heat. Add the onions, celery and potatoes and reduce the heat to medium.

In a blender puree 2 cans of corn and their juices. Add the pureed corn, fresh or frozen corn, white pepper and parsley to the stock. Continue to simmer until the potatoes and corn have softened and the soup has cooked down a bit, about 20 to 25 minutes. Serve hot with optional slices of baguette.