Vegetarian Curry Corn Chowder

I developed this recipe early in the summer. Although it was delicious, I decided it was more suitable for colder months since it is a very thick soup. However, the key to eco-friendly cooking is using ingredients that are local, and therefore in season. Since the corn season is over in October, I decided to post this delicious recipe now.

1 carton Imagine Light In Sodium Organic Creamy Harvest Corn Soup (it’s vegan!)

2 ears worth of corn kernels

2 medium potatoes, cut into cubes

3 celery stalks, sliced

1 tbsp garam marsala

1 tsp curry

2 tbsp light sour cream (vegan alternative: 2 tbsp Earth Balance)

1. Pour the carton of soup into a medium sized pot and bring to a boil over medium heat.
2. Add celery and let boil for five minutes.
3. Stir in potatoes and corn. Let boil for 15 minutes.
4. Stir in garam marsala and curry, let simmer for another five minutes, or until potatoes are soft.
5. Remove from heat and stir in the sour cream. Serve and enjoy!

Serves 2.