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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This lightened-up chowder is creamy and healthy, made with sweet corn for natural sweetness and delicious flavor.
1 onion, chopped
2 to 3 tablespoons Gefen Olive Oil, plus more if needed
2 russet potatoes, peeled and cubed
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
6 cups sweet yellow corn kernels, fresh or frozen
1 and 1/2 cups Manischewitz Vegetable Broth
1 and 1/2 to 2 cups milk (or unsweetened plain almond milk, such as Gefen)
1 tablespoon honey, or more, to taste
2 teaspoons thyme, plus 1 sprig for garnish
Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent, about five minutes.
Add potatoes, salt and pepper, along with a little more olive oil, if needed, and sauté for five minutes.
Set aside 1/2 cup corn for garnish, then add the rest to the pot and sauté for two minutes.
Add broth and one and a half cups almond milk and bring to a boil. Reduce heat and simmer for 15-20 minutes, until potatoes are softened.
Blend soup until desired texture. Add an additional 1/4 to 1/2 cup almond milk if the soup is too thick. Add honey and thyme and mix well. Season with additional salt and pepper to taste.
Garnish with reserved corn kernels and a sprig of thyme.
Photography and Styling by Heather Winters
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