Creamy Corn Chowder

Creamy Corn Chowder

Creamy Corn Chowder
Serve with crusty whole grain bread with goat cheese-I am not a huge fan of cream-based soups, but I wanted to make traditional corn chowder with the last-of-the-season sweet corn from the farmer’s markets. I am now a HUGE fan of this lightened version, as is my family, which unanimously gave this vegetarian chowder “5 stars”. Dunking a warm, whole grain roll into the incredibly creamy, fennel-scented, flavorful broth (chockfull of tender potatoes and fresh corn kernels) is the perfect beginning to the start of comfort food season.
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon butter
    • 1tablespoon olive oil
    • 1 onion, chopped
    • 1 fennel bulb, chopped
    • 3 celery stalk, diced
    • 1/4teaspoon sea salt
    • 1/8teaspoon ground black pepper
    • 3tablespoon spelt or whole wheat flour
    • 2cup vegetable broth
    • 2cup whole or 2% milk
    • 3 red potatoes cut into ½ inch pieces
    • 5 ears of corn, shucked and kernels cut off the stalk
    • 2tablespoons fresh parsley, chopped
    • 1tablespoon fresh lemon juice*
    • Loaf of whole grain bread or dinner rolls
    • 1 (4 ounce) log goat cheese
    Instructions
    1. Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onion, fennel, celery, salt, and pepper, stirring occasionally until vegetables are tender, about 4 minutes. Stir in the flour, careful to not let it burn.
    2. Add the vegetable broth and next two ingredients (through red potatoes), scraping the pan to dislodge any vegetables that may have adhered to the bottom. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 12-15 minutes. Stir in fresh corn and cook an additional 5 minutes. Stir in parsley and lemon juice. Taste and adjust for additional salt and pepper. Serve with dinner rolls slathered with goat cheese.
    Recipe Notes

    While I love this vegetarian version, I have also served this topped with crumbled cooked bacon. The salty meatiness is the perfect accompaniment to the slightly sweet chowder, and is especially welcoming for your die-hard meat eating family and friends.

    You could also add fish, scallops, and/or shrimp for a delightful seafood version. Just substitute clam juice for the vegetable broth.

    If you are really adverse to the use of too much milk, just increase the vegetable broth to 3 cups, and decrease the milk to 1 cup for a more broth-based soup rather than chowder, although the 3 tablespoons of flour keeps it thick.

    Using fresh corn kernels really intensifies the flavor and adds a natural milkiness, but if you don’t have fresh corn or want to make this in the dead of winter, just substitute a 10 ounce bag of frozen corn.

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