• Becky Berberich

Smokey Corn Chowder


Who doesn't love a good chowder? Given that name I could guess a lot of people, but chowder, defined gracefully as a "thick, rich, chunky soup" is kind of a big deal. It keeps you warm in winter, it cools you off in summer, and it's so easy to modify however you want.

This past winter I got into a chowder phase but they were much heavier than this chowder. This one is light, full of fresh corn and veggies, and perfect for the surface of the sun that we are currently living in.


Seriously though... it's so hot. I actually ate my bowl of this cold #rebel

I also used to make most of my chowders in the crock pot (because lazy) but this one was SO quick and simple I can't believe I never just made it in a soup pot like a god damn adult. Live and learn.

One of the big things that I do think made a nice difference in this soup was using corn on the cob and then cutting it off. I have not a thing against bagged corn but there's something so much more endearing and dare I say tasty about fresh corn.

Ingredients:

- 4 ears of corn

- 4-5 red potatoes

- 4 cups vegetable stock

- 15 oz container of mirepoix mix (or dice up one small onion, two carrots and 3-4 ribs of celery)

- 1/2 cup raw almonds (soaked for a few hours if your blender isn't a hulk)

- 1/4 cup nutritional yeast

- 2 tsp smoked paprika

- 1 Tbs chopped garlic

- 1 Tbs salt


Instructions:

Step 1: Shuck corn and cut longways down cob to remove kernels.

Step 2: Dice potatoes into 1/2-1 inch cubes. In a soup pot raised to medium heat, toss in potatoes and cook for 3-4 minutes or until potatoes are a touch brown. During the last minute of this time toss in paprika and garlic and stir constantly. This will allow the flavors of the spice to open up and give the garlic fragrance.

Step 3: Cover potatoes with vegetable stock and add in mirepoix mix. Bring to a simmer.

Step 4: In a blender, blend almonds, nutritional yeast, and an additional 1 1/2 - 2 cups of water. Blend for 2-3 minutes or until NO chunks remain (this is the 'cream' and chunks in cream are bad)

Step 5: Pour into soup pot, add corn, and let simmer for 10 minutes. Turn off burner, move pot to another, cold burner, and let soup rest for 3-5 hours


Some chilled white wine was enjoyed along with this soup for dinner. It is a great way to look fancy without much effort.

Nutrition Information. Servings 4, Serving size 3 cups. Calories: 304, Fat 10.5 g, Fiber 5.3 g, Protein 11.6 g, Carbohydrates 61.2 g

Simple seasonings let natural flavors shine. Happy 4th of July! Make America Veggie!


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