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Corn Chowder

This creamy New England-style chowder will satisfy and impress everyone at your dinner table.

3 ears yellow corn
4 Tbsp. (1/2 stick) margarine
1 large onion, chopped
Leaves from 2 springs of fresh thyme, chopped to the equivalent of 1 tsp.
2 tsp. Hungarian paprika
1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes
2 Tbsp. faux bacon bits (such as Bacos)
4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
1 cup nondairy creamer or plain-flavored soy milk Salt and freshly ground black pepper, to taste
4 Tbsp. fresh chives, minced

• Cut the kernels from the ears of corn and set aside.
• In a large pot over medium heat, melt the margarine. Add the onion, and thyme and cook about 5 minutes until the onion is translucent. Add the paprika and cook 1 minute more, stirring continuously.
• Add the potatoes, faux bacon bits, faux chicken broth, and the reserved corn kernels. Bring to a boil then reduce the heat, cover, and simmer 10 to 15 minutes, until the potatoes are soft but still firm. Smash a few potato chunks against the side of the pot, stir, and cook 1 or 2 minutes longer to thicken the chowder.
• Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil. Season with salt and pepper.
• Ladle into bowls and sprinkle with the chives.

Makes 5 servings