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.
4ears of cornshucked, silk removed and sliced off the cob
1yellow onionpeeled and diced
2cupsrusset potatoespeeled and diced (about 2 medium potatoes)
1carrotdiced
1stalk of celerydiced
2clovesgarlicminced
1 ½teaspoonsalt
¾teaspoonpepper
1chipotle pepperdiced, or substitute with ¼ teaspoon red pepper flakes
½teaspoonyellow curry powder
½teaspooncoriander
½teaspoonturmeric
4cupsvegetable stock
1cupheavy cream
2tablespoonolive oil
2tablespoonbutter
2tablespooncilantrominced (optional)
Instructions
Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about ½ 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 ½" x ½". 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 ⅓ of the soup and add to a blender. Blend until creamy and pour back into the stock pot.