Photograph by: Todd Coleman

Serves 6-8

Creamy corn chowder is decadent and creamy. The corn adds richness and creaminess. September is still a good time to make anything with corn because many markets are still selling it fresh. Try this Corn Souffle also. It’s great all year round but special in small ramekins in the Succah.

5 cloves garlic
Kosher salt, to taste
3 tablespoons extra-virgin olive oil
2 cups pumpernickel bread, cut into
3/4″ cubes
Freshly ground black pepper and paprika, to taste
8 tablespoons unsalted margarine
4 ribs celery, minced
1 medium yellow onion, minced
8 cups fresh corn kernels
1 teaspoon curry powder
1/4 cup flour
2 cups chicken stock or pareve chicken stock
1 cup pareve whipping cream
1 cup soy milk

Heat oven to 325 degrees. Put 1 clove garlic on a cutting board and sprinkle with salt. Using a knife, mince and scrape garlic against cutting board to form a paste. Transfer garlic paste to a large bowl and whisk in oil. Add pumpernickel cubes, season with salt, pepper, and paprika, and toss to coat; transfer to a baking sheet. Bake, tossing occasionally, until toasted, about 12 minutes. Transfer to a bowl (Alternatively, buy a great flavored crouton).

Heat margarine in a 6-quart pot over medium heat. Mince remaining garlic and add to pot along with celery and onions, season with salt and pepper, and cook, partially covered and stirring often, until vegetables are soft but not browned, 16–18 minutes. Add corn and curry powder and cook, stirring occasionally, until corn is soft and fragrant, 18–20 minutes. Vigorously stir in flour, then add chicken stock, pareve whipping cream, and soy milk; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. To serve, divide soup between serving bowls and top with croutons.