Garam Marsala Corn Chowder

Ingredients - serves 6

1.5 T olive oil
1 large onion chopped
1 carrot chopped
1 leek chopped
2 cloves garlic chopped
1 t dried thyme
1 T flour
6.5 cups vegetable stock
4.5 cups frozen corn or fresh corn
2 t garam marsala
1/2 t coriander
2 bay leaves
1 small sweet potato chopped
1.5 cups cauliflower chopped

Method:

Heat oil in a pot. Sauté chopped onion, carrot, leek, thyme, coriander, garam marsala and garlic until onion is translucent. Stir in the flour and cook for an additional minute and pour in the vegetable stock. Stir well. Add the sweet potato and cauliflower to the pot and turn up heat until boiling then reduce. Simmer for about 20 minutes while stirring frequently until the sweet potato and cauliflower are both soft. Stir in 3.5 cups of the corn and cook for an additional 3-5 minutes. Using and immersion blender or regular blender, blend the mixture until somewhat smooth. Add the rest of the corn and serve. May top with toasted pumpkin seeds or croutons if desired.