Corn Chowder Four Ways
February is typically the coldest month of winter where I’m from and the perfect time for a warm hearty bowl of soup. Fresh ingredients may also be lacking at this point but the freezer case offers some economical possibilities. During winter, frozen vegetables are a great resource for soups and stews when fresh vegetables are out of season.
This super quick and easy vegetarian corn chowder is warm and “stick to your ribs” satisfying. The simple version can also be taken to whole new levels of culinary delight by adding some toppings. Don’t be afraid to get creative with your soup toppings. Why should baked potatoes, chili and oatmeal have all the fun?
Load this soup up like a baked potato or get spicy with some cajun shrimp, or savory and toasty with Spanish chorizo and pan crisped croutons. It’s up to you! Whether you keep it simple or top it, this handy hearty chowder is sure to please!
Click here to watch the video version of this recipe!
Directions:
In 5 quart saucepan over medium heat, sauté onions and ½ tsp salt in olive oil until soft and translucent, but not brown.
Add frozen corn and 5 cups of boiling water to the pot and stir.
Bring to a simmer and add vegan bouillon cubes and whole thyme sprigs. Stir again and reduce heat to medium low. Simmer covered for 15 minutes.
Uncover and remove thyme sprigs. Thyme leaves should have detached by now. Use emersion blender and pulse 9 times for 1 second each to puree soup but keep the coarse texture of a chowder. (If using a blender or food processor remove about half of the soup, let cool thirty minutes and puree until fine. Add back to the pot and return to a simmer.)
Add diced potatoes, stir and cover. Simmer on medium low heat for about 40 minutes or until potatoes are tender.
Stir in 1 cup heavy cream, 4 Tbsp cornstarch mixed with ½ cup cold water, 2 tsp salt and ½ tsp fine ground pepper. Once thickened serve as is or top with various toppings.
Variations:
Loaded Corn Chowder:
Top with Shredded Extra Sharp Cheddar cheese, crispy bacon, sour cream and chives.
Cajun Shrimp Corn Chowder:
Top with peeled and deveined Wild Caught Shrimp, that’s been sprinkled with cajun seasoning and sautéed in olive oil.
Toasty Spanish Style:
Slice 2 oz. (56 grams) of chorizo (per serving) into ¼ inch rounds and sauté over medium heat with 1 Tbsp olive. Once lightly browned, add 1 slice of hearty peasant bread that has been diced into ½ inch cubes. Toss and sauté until bread starts to crisp. (About 5 minutes more.)
(Makes about 12 cups)
Ingredients:
3: 14oz bags of frozen baby white and gold corn
700 grams (about 4 medium potatoes) peeled and diced Yukon gold potatoes. (Diced into 1 inch cubes)
2 vegan chicken bouillon cubes
145 grams (about one small to medium) yellow onion (plus ½ tsp table salt to sweat onion)
2 Tbsp Olive Oil
5 cups of boiling water
3 sprigs fresh thyme
1 cup (240 ml) heavy cream
4 Tbsp cornstarch mixed into ½ cup cold water
2 tsp table salt
½ tsp fine ground black pepper
February is typically the coldest month of winter where I’m from and the perfect time for a warm hearty bowl of soup. Fresh ingredients may also be lacking at this point but the freezer case offers some economical possibilities. During winter, frozen vegetables are a great resource for soups and stews when fresh vegetables are out of season.
This super quick and easy vegetarian corn chowder is warm and “stick to your ribs” satisfying. The simple version can also be taken to whole new levels of culinary delight by adding some toppings. Don’t be afraid to get creative with your soup toppings. Why should baked potatoes, chili and oatmeal have all the fun?
Load this soup up like a baked potato or get spicy with some cajun shrimp, or savory and toasty with Spanish chorizo and pan crisped croutons. It’s up to you! Whether you keep it simple or top it, this handy hearty chowder is sure to please!
Click here to watch the video version of this recipe!
Recommended Recipes or Posts
Bacon, Corn and Cheddar Quiche
Summer Sweet Corn Saute with Basil