Simple Easy Corn Chowder Recipe
Kid Friendly Vegan Summer Soup Recipe, Great All Year Round
Its sweet corn season, and like anything wonderful, corn on the cob gets old when you eat it day after day. Corn chowder is a quick easy alternative.
Easy corn chowder tastes like fresh corn on the cob - the fresher the corn, the better. It's fabulous with black bean veggie burgers & pesto.
Use frozen corn in this recipe, and you can eat this easy kid-friendly soup all year round. Or make extra chowder when sweet corn is in season and freeze it.
Total prep & cook time: 40 min
Nutrition Data, 322g Serving:210 cal, 44g carb, 3g fat, 217mg sodium, 5g fiber, 6g protein, 5g Sugars, low Saturated Fat, Cholesterol, good source Vit. C., Thiamin. Estimated glycemic load 18
- 6 large ears fresh corn (3 cups)
- 4 medium Yukon gold or russet potatoes
- 2 1/2 - 3 cups vegetable soup stock
- 1 Tbsp olive oil or other cooking oil
- 2 Tbsp white flour (any variety, gluten free or not)
- 1 - 2 cups unsweetened plain almond milk
- 1/2 - 1 tsp salt & pepper to taste
- 1/4 cup chopped fresh parsley leaves
- Shuck corn and rub remaining silk off in cold water
- Cut the ends off each cob. Stand the cobs up in a pie dish or casserole dish, get a firm grip on the top end, and slice off the kernels with a sharp knife
- Peel the potatoes and cut in 1 inch cubes
- Add potatoes and corn to a large saucepan. Add vegetable stock to just cover veggies. Bring to a boil, reduce heat to simmer, cover and cook 10 - 15 minutes, until potatoes are tender
- While the veggies cook, heat olive oil on medium low in a small pan and add flour. Stir and heat oil & flour mixture until the paste starts to bubble
- Add 1 1/2 cups almond milk to flour & oil, increase heat to medium, stirring with a whisk until thickened
- Scoop approximately 2 cups of the cooked potatoes and corn, along with some of the stock, into a blender. Puree until smooth
- Stir the sauce and blended veggies into to the remaining corn/potatoes/stock
- Season chowder with salt and pepper to taste. Add more almond milk as needed for desired thickness
- Stir in chopped parsley and serve
Going All Gourmet: Making a sauce with oil + flour + milk is a classic cooking technique, which gives you a base for any delicately flavored cream soup, e.g. cream of broccoli or cream of cauliflower. The oil & flour paste is called a 'roux' (roo) in French cooking.
Making veggie stock is definitely optional! Canned vegetable stock or a veggie bouillon cube + water work fine.
I didn't add garlic or onion to the soup because I wanted the fresh corn flavor to stand out. If you want to add them, use 1 minced garlic clove and/or 2 Tbsp minced onion, and stir-fry in the oil until soft before adding the flour.
I made the corn chowder last night. I was wondering if I should have added onion and garlic since I love them in everything but it did not need them or any seasonings- it was wonderful!!! The only thing I did differently was used vegetable broth in place of oil. Was awesome and will be making it again and again! - Lisa S.
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