Creamy Corn Chowder
[Vegan, Grain-Free]

1. Cut kernels from corn using a sharp or serrated knife, set aside.
2. Place jalapeño, silken tofu, and celery leaves in the carafe of a blender. Purée until very creamy, about 30 seconds. Place the purée into a bowl to hold, no need to clean the carafe.
3. In a heavy soup pot, add the olive oil, raise heat to medium-low, and add the leeks. Cook, stirring to soften them, about 5 minutes – do not let them color.
4. Add the garlic, potatoes, celery, salt, pepper, and smoked paprika. Cook for 3 minutes, stirring.
5. Add the vegetable broth, bring to a boil. Cover and reduce to a simmer for 15 minutes or until the potatoes are tender.
6. Add the corn, give a stir, and cook for just 3 minutes uncovered until the corn is crisp-tender.
7. Take the soup off the heat, add the puréed silken tofu mixture and 1/2 cup soy milk – mix in well with a whisk. Cool slightly.
8. Place 1/3 of the soup (making sure you get many vegetables) in the carafe of the blender and puree until very smooth, about 1 minute.
9. Pour into the soup pot and stir to combine. The soup will be creamy, but with a nice chunky texture. You can purée 1/2 the soup and veggies if you like too.
10. Taste for salt – this depends on the saltiness of your vegetable broth.
11. Let the soup cool. To serve, gently reheat over low heat.

To Make the Garnish:

1. Use 1/2 of a delicata squash (the rind is edible). Cut in half lengthwise. Scoop out an discard seeds. Slice into 1/3-inch thick half moons. Roast in a hot 400°F oven after tossing with extra virgin olive oil and a pinch of salt and pepper.
2. Cook until golden, turning once, about 20 minutes. Drizzle with a little maple syrup.
3. When cool, cut into cubes and use as a garnish for the soup.
4. Fresh cut chives are also a nice garnish.