Vegetarian Corn Chowder
Made with local fresh ingredients and bursting with the flavors of summer, Vegetarian Corn Chowder takes just over 30 minutes to make. It's rich, hearty and creamy bowl of chowder.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 4 ears of corn shucked, silk removed and sliced off the cob
- 1 yellow onion peeled and diced
- 2 cups russet potatoes peeled and diced (about 2 medium potatoes)
- 1 carrot diced
- 1 stalk of celery diced
- 2 cloves garlic minced
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1 chipotle pepper diced, or substitute with 1/4 tsp red pepper flakes
- 1/2 tsp yellow curry powder
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp cilantro minced (optional)
Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about 1/2 cup of the kernels and set them aside.
Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2". Mince the chipotle pepper.
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 and chipotle. 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, remove about 1/3 of the soup and add to a blender. Blend until creamy and pour back into the stock pot.
Add the cream and stir together well.
Garnish with reserved corn and minced cilantro.
Calories: 326kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1282mg | Potassium: 476mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2900IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 0.9mg