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Poblano Corn Chowder

Soups

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 stalks celery, chopped
• 1 carrot, diced
• 2 bay leaves
• 2 poblano peppers, finely chopped
• 2 cloves garlic
• 2 cups water
• 1 vegetable bouillon cube
• 2 potatoes, peeled and diced small
• 4 ears corn, stripped (save the cobs)
• 3 1/2 cups soy milk
• 1/4 cup tofu cream cheese
• 3 tablespoons chopped parsley
• Salt and pepper to taste
• Cayenne to taste

Heat oil in a soup pot. Cook the onion, celery, carrot, and bay leaves until softened. Add the garlic and poblano peppers and cook a few minutes longer. Add the water, bouillon, one cup of the corn, and all corn cobs. Bring to a boil and simmer for 15 minutes. Remove and discard corn cobs and bay leaves. Puree to desired texture. Season with salt, pepper and cayenne to taste. Add potatoes. Simmer until potatoes are almost tender. Add corn, soy milk and cream cheese, and cook just short of boiling for a few more minutes until potatoes are soft. Stir in parsley. Season again to taste.