4 large ears corn on the cob, shucked and silk removed
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 medium red onion, minced
1 1/4 cups diced celery
1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance
2 1/2 tablespoons flour (all purpose or white whole wheat)
1 3/4 pound Yukon gold potatoes, diced small
4 cups chicken-style vegetable broth
4 cups unsweetened almond milk
1 tablespoon vegan Worcestershire sauce (or regular if you’re not vegan)
3 tablespoons dry sherry
1 bay leaf
2 teaspoons fresh chopped thyme leaves
1 teaspoon salt, more to taste
Black pepper to taste
Pinch smoked paprika (or substitute regular paprika)
4-5 dashes of Tabasco sauce
1/4 cup flat-leaf parsley, minced
2 teaspoons lemon juice