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
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
-
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.