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Summer Corn Chowder

(recipe, Carrie Stewart)

Ingredients

1. 4 fresh ears of corn
2. 3 to 4 cups of veggie broth
3. 4 cloves garlic
4. ½ onion, finely chopped
5. Green onions, finely chopped
6. 2 medium carrots, finely chopped
7. 2 medium tomatoes, chopped
8. 4 large white button mushrooms, chopped
9. ½ cup mung dhal (split yellow mung beans)
10. ½ cup light sour cream or 1 cup milk
11. Salt, pepper, oregano (~2 tsp) to taste

Steps

1. Make mung dhal in one pot (½ cup mung dhal, 1 cup water).
2. Puree freshly cut corn off the cob with veggie broth.
3. Saute onions, green onions, and garlic in veggie broth for a few minutes until onions are transparent.
4. Throw in carrots and mushrooms, and saute for a few more minutes.
5. Add pureed corn, mung dhal, and seasonings to pot.
6. Towards the end, throw in the chopped tomatoes.