VEGAN CORN CHOWDER


1+1/2 Tbs. olive oil
1 large stalk celery, diced
1 medium onion, finely chopped
2 medium carrots, thinly sliced
2 medium russet potatoes, peeled and finely diced
2 bay leaves
2 vegetable bouillon cubes
1/4 tsp. ground cumin
1/4 tsp. dried thyme
12.3-oz. pkg. soft silken tofu
3 cups cooked fresh (from 6 ears) or thawed frozen corn kernels
1/4 tsp. coarse salt
1/4 tsp. freshly ground white pepper

IN LARGE POT, heat oil over medium heat. Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 3+1/2 cups water and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes. 

Meanwhile, in food processor or a blender, puree tofu until smooth. Stir into soup along with corn, salt and pepper.

Reduce heat to low and simmer, uncovered, 10 minutes. If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat. Remove bay leaves before serving