Vegetarian Corn Chowder #MeatlessMonday
Corn Chowder
I shared my last recipe for corn chowder recipe about a year ago, but this year when I picked up my sweet corn at Fresno State Gibson Market, I really wanted to update it. This chowder is rich, thick and so deliciously filling.
It takes only 30 minutes to make this lovely corn chowder!
I’ve added an addition of turmeric and cream. The turmeric enhances the flavor of this lovely meal and the cream….well – you know what that does! 😀 Full of vegetables, it’s bright, crunchy and filling – one of our favorite summertime soups! Our local corn grown thru the AG department at Fresno State is GMO free and they also offer organic corn too! If you aren’t lucky enough to have such a wonderful source, check the farmer’s markets, I’d be surprised if your local farmers can’t give you great yummy options!
Yummy corn chowder is perfect for #MeatlessMonday!
My friend Nicole sent me a picture of a meal she enjoyed at a local restaurant. A beautiful bowl of corn chowder finished off with a drizzle of truffle oil. I have to say, that had me drooling! 😀 Next time I make it, I will add a drizzle of truffle oil too!
So how about it, have I talked you into trying this soup?
Vegetarian Corn Chowder #MeatlessMonday
Ingredients
- 4 ears of corn shucked, silk removed
- 1 yellow onion chopped
- 2 cups russet potatoes* cubed (about 2 medium potatoes)
- 1 carrot diced
- 1 stalk of celery diced
- 2 cloves garlic
- 1 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- A drizzle for truffle oil is a delicious garnish!
Instructions
- Set a large stock pan over high heat.. Shuck corn and remove silk. When the water is boiling add 1 teaspoon salt to the water and then the corn. Boil the corn for 4-5 minutes, remove from water & allow to cool. When the corn is cool enough to handle, carefully cut the kernels off the cob. Take about 1/2 cup of the kernels and set them aside. Reserve the cob if desired (I take the cobs, wrap them well and tuck them into the freezer to make vegetable stock.).
- While the corn is cooking, peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2".
- Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander & turmeric. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
- Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
- Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. When the potatoes are tender, blend the soup (I use an immersion blender), blend the soup until it is smooth and creamy.
- Add the reserved corn and 1 cup cream, mix together well. Reheat if necessary.
- *If you don't have an immersion blender, you can use a regular blender at this point. Just blend it in batches and be careful not to overfill the blender. Because the liquid is hot, it will increase in volume when the blender chops it up.
I lived in NJ and spent summers in Maine. It was always hard not being about to sample their “corn chowdah”, so, I would make my own. Your recipe is very creative and you have made it look very easy to make.
I got a giggle when I “heard” you pronounce Chowdah, just made me smile! Thanks for the compliment on the recipe, I hope you give it a try!
This looks like a delicious summer meal, awesome!
Thank you Florian!
Last year I made a summer vegetable chowder and I loved it. I know I would like just the corn chowder as you have made. It sounds and looks ever so delicious. I love soups in the summer – all year long. We are getting Georgia corn here and my husband planted corn so we have our fingers crossed for a lot of it. Soups on the list if we do.
I bet your homegrown corn will just be delicious Patty, enjoy!!!
I love the sound of this chowder. Its easy, hearty and certainly delicious!! Looking forward to trying this recipe.
Please let me know what you think Angela, we just love this soup!
I love a good corn chowder. Potatoes are the best way to thicken a soup. I have seen lots of chefs on TV use that instead of cream to keep it lighter but give you that chowder feel.
I agree Peter – I like make creamless “creamy” soup using Yukon gold potatoes, I think they really give a nice creamy texture!
I can’t wait for our corn from our garden to be ready so I can try this!
So yummy, I hope you do give it a try Gaye!
I love corn chowder. I never have ever thought to add curry to mine, or coriander for that matter. Sounds like a great switch up from a typical chowder. I have to mention too, when I was pregnant, I made a big huge pot of corn chowder and as I went to move it to the table, I dropped the entire pot of it on my floor. I sat and cried (obviously from all those hormones). Anyway, seeing your chowder just brought me a laugh thinking back to that!
Eeek! I bet it brought you a laugh and nightmares you poor thing! I’ve dumped stuff before and what a pain to clean it up. Thanks for sharing a memory!