Corn Chowder recipe

Corn Chowder

Corn Chowder – 4-6 servings
This is a hearty meal for a cold night. I like to serve it with the above salad and some crusty bread with garlic butter. Go vegetarian or omnivore, your choice.

  • Olive oil
  • 3 cups corn kernels, fresh or frozen
  • 2 carrots, cut into small pieces
  • 2 stalks celery, cut into small crescents
  • 1 potato, cut into small cubes
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon flour or corn starch
  • 4 cups chicken or veggie broth
  • 3-4 cloves garlic, minced
  • 1 tbs white miso paste (optional but nice umami)
  • teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup milk, milk substitute or ½ and ½
  • 4-5 strips bacon or 1 cup chopped Andouille or Italian sausage (optional)
  • Parmesan for topping, chili flakes are also nice.
  • *Feel free to add other veggies like kale, swiss chard, zucchini, mushrooms, etc.

If using meat, cook the bacon or sausage and set it aside. Cover the bottom of a soup pot with oil and heat until shimmering. Add onions, celery, peppers, and sauté over medium heat until veggies are softened for about 5 minutes. Stir in flour or corn starch, sauté for a minute or two. Add garlic, paprika and thyme, broth, miso, and potatoes and carrots. Bring to a boil, turn down heat, cover and simmer until potatoes and carrots are softened. Add corn and cook another 7-8 minutes. Add meat if using and milk, heat through, and season to taste. Top with Parmesan and chili flakes if desired. Enjoy.

Corn Chowder

This is a hearty meal for a cold night. I like to serve it with the above salad and some crusty bread with garlic butter. Go vegetarian or omnivore, your choice.
Servings 4
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • Olive oil
  • 3 cups corn kernels fresh or frozen
  • 2 carrots cut into small pieces
  • 2 stalks celery cut into small crescents
  • 1 potato cut into small cubes
  • 1 red bell pepper chopped
  • 1 small onion chopped
  • 1 tablespoon flour or corn starch
  • 4 cups chicken or veggie broth
  • 3-4 cloves garlic minced
  • 1 tbs white miso paste optional but nice umami
  • teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup milk milk substitute or ½ and ½
  • 4-5 strips bacon or 1 cup chopped Andouille or Italian sausage optional
  • Parmesan for topping chili flakes are also nice.
  • *Feel free to add other veggies like kale swiss chard, zucchini, mushrooms, etc.

Instructions

  1. If using meat, cook the bacon or sausage and set aside. Cover the bottom of a soup pot with oil and heat until shimmering. Add onions, celery, peppers, and sauté over medium heat until veggies are softened, about 5 minutes. Stir in flour or corn starch, sauté for a minute or two. Add garlic, paprika and thyme, broth, miso, and potatoes and carrots. Bring to a boil, turn down heat, cover and simmer until potatoes and carrots are softened. Add corn and cook another 7-8 minutes. Add meat if using and milk, heat through, and season to taste. Top with Parmesan and chili flakes if desired. Enjoy.
Posted in Recipes, Soup & Stews and tagged , , .

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