Vegetarian Corn Chowder

Vegetarian Corn Chowder

Fresh Corn Chowder

Based on the recipe found in The New Enchanted Broccoli Forest


1 medium sized potato, diced
2 1/2 cups of water
1 tb butter or oil
1 1/2 cups onion, diced
1 1/2 tsp kosher salt
1 stalk of celery, diced
1 red bell pepper, diced
5 cups of fresh corn or 1lb frozen
1/4 tsp dried thyme
1/2 tsp dried basil
1 cup milk (high test is best but lowfat is ok too)
Black pepper to taste

Bring the potatoes and water to boil in a small saucepan, then reduce heat to low and simmer until tender (but not mushy). In a dutch oven or soup pan, melt the butter or oil over medium heat, then add the onion and salt. Sautee for five minutes, then add the celery and cook for another five minutes. Add the potatoes with cooking water, pepper, corn, thyme, and basil to cook until the corn is heated through (keep temperature at medium). Using a stick blender, puree about half of soup. Stir in the milk and cook, stirring frequently until heated – do not boil. Serve with fresh black pepper to taste.

Note: From a visual standpoint I like my potatoes and bell pepper diced to about the same size as the corn. This also helps with cooking times. If you prefer larger pieces of the vegetables, go for it.

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