Corn Chowder .

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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 se ction 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 an d 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 ker nels. 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 th e 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, b ut do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with the chives. Makes 5 servings