Another Warming Soup

This recipe is one which I came up with last fall and absolutely loved! I originally posted it at the WildWoodYarn blog, but felt it was so good that it merited reposting here. It’s a deliciously filling soup that warms all the way through without needing the heat of spicy peppers. It could make up to make 8 servings, but I went back for seconds and it vanished more quickly than expected because it was just so damned delicious and I laid on the couch after dinner rubbing my overfull tummy. This makes a fantastic full meal for 4-6 or a delicious, warm appetizer for 8.

Maize

Vegetarian Corn Chowder
Cook Time: 1.5-2hrs
Ingredients
1 large yellow onion, minced
1 large carrot, chopped small
2 medium leeks, chopped
2 stalks celery, minced
4 yukon potatos, cubed small
4 cloves garlic, minced
1 cup sliced mushroom
1 can sweet yellow corn, undrained
2 quarts, chicken or veggie stock
1 cup half and half
1/2 cup white wine
3 tablespoons butter
ground black pepper and salt to taste
1 teaspoon smoked paprika
shredded cheddar, sour cream, and/or chopped chives for topping
Directions
Slowly sweat onion, garlic, leek, and celery with butter in a soup pot. Once onions are translucent and soft, add mushroom and carrots continue to cook them on very low heat until everything is sweet and starts to caramelize. Add corn, potato, stock and wine then simmer on low heat for 45-90 minutes, stirring occasionally. Once the potato cubes are soft and falling apart, ladle about half the soup into a blender or food processor and pulse until it has a smoothe and creamy texture. Return the blended soup to the pot and stir in half and half, paprika, salt and pepper. Continue to Simmer on low heat 15 minutes then serve in deep bowls. Top your soup with sour cream, shredded cheese, and chives or if you’re looking for a stronger smokey flavor and do eat animal, add bacon crumbles.
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