Even though it isn't corn season, I thought I'd make this anyway and use frozen corn. I'm planning to make this again in August when the corn is over flowing and roast the corn first for added flavor.
Corn Chowder (Chicago Diner Cookbook)
2 tablespoons vegetable oil
1 large onion, diced
1 bay leaf
1 pound potatoes, peeled and diced
2-3 sprigs thyme
salt to taste
1 quart vegetable stock or water
1 large red bell pepper, diced
4 cups corn kernels
2-3 cups soymilk or other nut milk
salt, pepper and nutmeg to taste
arrowroot to thicken soup (optional)
In a large soup pot, heat the oil and sauté the onion and bay leaf until soft, about 20 minutes. Add the potatoes, thyme, salt, and stock, and simmer until the potatoes are tender, about 20 minutes. Add the bell pepper, corn, and soymilk, and simmer until heated through. If the soup needs a little more thickness, stir in some arrowroot or cornstarch. Season to taste with salt, pepper, and nutmeg.