We visited the world’s largest corn maze last weekend and just remembering what a great time we had, decided to cook corn chowder for dinner. This is my first time making corn chowder and so the Soup Bible to the rescue! Well, except I made a few modifications since the original recipe calls for bacon, cream and milk all of which I don’t touch anymore. The kids did sneak some Jamón onto the soup to fix their meat craving. 🙂
Corn Chowder Recipe
This is a pretty straight forward recipe with a prep time of about 15 minutes and cook time of 45 minutes. Served with bread, this is a wonderful hearty meal.
- 2 corn cobs
- 2 1/2 cups of flax/soy milk
- 1 small leak, chopped
- 1 small garlic clove, chopped
- 1 small bell pepper, seeded and diced
- 1 celery stalk, chopped
- 1 medium potato, diced
- 1 tbsp all purpose flour
- 1 1/4 cups vegetable broth
- Pinch of paprika
- Salt and ground black pepper
- A bunch of parsley, chopped
Slice down the corn cobs and remove the kernels. Use half of the kernels in a food processor or blender with the flax milk; set aside the other half. Add a little bit of olive oil in a large saucepan and fry the leek and garlic for about 5 minutes until the leek is soft. Add the bell pepper (I used yellow just for the color, but green would work too), celery and potato and cook in low heat while stirring often. Stir in the rest of the flax milk as well as the corn mixture, stock and the remaining milk and corn kernels. Bring to a boil. Lower the heat and then simmer for about 20 to 25 minutes until the vegetables are tender.
Turn down the heat, add in the paprika, black pepper and the parsley and salt to taste. Check the seasoning and serve. Serves about 4. As I experiment with all sorts of recipes, some are hit and some are miss. But as my kids like to say, this one’s a keeper.
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