0 Ratings
2 Monk's cheddar fauxmage
1 cup diced onion
0.5 cup diced celery
4 chopped garlic cloves
2 cup peeled & diced potatoes
6 cup veg stock
3 cup frozen corn niblets
1 tbsp lemon juice
1 tsp chopped fresh thyme
0.5 tsp turmeric
0.5 tsp smoked paprika
Salt and Pepper
In a large soup pot saute onion, celery & garlic. Season with Salt & Pepper
Add diced potatoes, veg stock, thyme, turmeric & smoked paprika. Simmer until potatoes are cooked
Add corn, 1 container chili lime fauxmage & lemon. Season with more Salt & Pepper.
Simmer 30 minutes.
Using an immersion blender, blitz until thickened but still chunky. Taste & adjust seasonings.
Garnish corn chowder with the additional Monk's cheddar, chopped scallions & smoked paprika
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