Simple Corn Chowder for Two

Upon returning home from our weekend trip, I found myself surveying the contents of our fridge. It was slim pickins, but once the Cap'n insisted, after sampling it with me, that I must've added sugar to the leftover corn I'd cut off the cob I knew what had to be done. Sure, I'd never made Corn Chowder before...hell, I'm not even sure I'd ever had it...but with the little bit we had to put into it I knew it would work out just right. Simple Corn Chowder
serves 2
the measurements are approximate, adjusted to how much corn we had leftover to use

1 Tablespoon olive oil
1/2 c. onion, finely chopped
couple pinches celery seed (I often find that I'm out of celery and this works just fine, if you have the fresh stuff, tho I'd say toss in 1/2 c. of that as well)
2 med. carrots, shredded
2-3 cloves garlic, minced
1 1/4 c. water
1 tsp veg. bouillon (I'll admit, I'm tired of my veggie bouillon taking over the taste of everything I do so I opted for just under a tsp. of light miso and a touch of the bouillon instead)
1 c. corn (ours was sweet white, previously boiled and cut off the cob)
1 c. plain soy milk
1 1/2 tsp. flour
1/2 tsp. dried parsley
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. cracked black pepper

1. heat olive oil in skillet and add onion, garlic, and carrot, and celery seed sauteing until just tender. 2. Boil water in separate small saucepan, add miso or bouillon (or mixture) and whisk until dissolved. 3. Add veggies and corn to water and simmer until your veggies are tender. this shouldn't take long at all if you cut them up as small as the corn like I did. 4. Add soy milk and whisk in flour. 5. Stir in herbs and spices, and cook, stirring occasionally, until thickened consistency.

Shouldn't take more than 15 min but I broke down and broke out the immersion blender and whirred it up a bit to give it a creamier texture. (honestly, there are few dishes around here that get made without the help of that thing. easily my most favorite kitchen appliance!)

You can garnish with a tsp of Tofutti Sour Cream stirred in like I did or just enjoy this plain. It got a big thumbs up from the Cap'n and it's easily a new favorite for me. I think it'd be fun to play with smokey or mexican flavors or just jazz it up for a fresh flavor with some dill.