Basil Corn Chowder With Edamame (Dairy-Free)

This soup is best prepared when both corn and basil are in season and at their peak. In winter, you can achieve suitable results using frozen or canned corn. The corn, along with the tofu of course, imparts its own creaminess. A little diced jalapeno could be added to notch up the heat, if need be.

7 ears fresh sweet corn
9 cups water
2 12oz. packages silken tofu
1 12oz. package frozen shelled edamame, thawed
⅔ cup loosely packed fresh basil, julienned
1 cup thinly sliced scallions
Salt and fresh ground pepper to taste

Cut kernels from corn and put, along with the cobs, in a large soup pot. Add water, and salt and pepper to taste, and simmer 15 or 20 minutes till corn is tender.

Discard cobs. Drain tofu and place in a bowl, along with half of corn mixture. Using a blender or hand mixer, puree in batches till smooth before returning to soup pot.

Stir in edamame and scallions and heat through over medium heat. Top each bowl with some thinly julienned basil.

Try topped too with a little browned veggie bacon, or crispy fried shallots.