Corn Chowder
Ingredients
The soup base
-
6
ears
fresh sweet corn
-
2
tablespoons
butter or vegan butter
-
1
medium
yellow onion, chopped
-
3
stalks
celery, chopped
-
1
red
bell pepper, diced
-
3
cloves
garlic, chopped
-
5
cups
water
-
4
medium
Yukon Gold potatoes, chopped
Seasonings
-
2
teaspoons
Old Bay Seasoning
-
2
teaspoons
sea salt
-
½
teaspoon
dried thyme
-
½
teaspoon
smoked paprika
-
1
leaf
bay leaf
-
pinches
cayenne pepper
-
⅓
cup
raw cashews or heavy cream
-
1½
tablespoons
fresh lemon juice
-
to taste
black pepper
Garnishes
-
to taste
chopped chives
-
optional
sour cream or vegan sour cream
Instructions
- Slice the kernels off the corn cobs and scrape off the milky liquid.
- Sauté onion, celery, and red pepper in butter until softened.
- Add garlic, water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, and corn cobs; simmer for 20 minutes.
- Remove and discard corn cobs and bay leaf, then add corn kernels and milky corn liquid; simmer until potatoes are tender.
- Blend 2 cups of the soup with cashews until creamy, then stir back into the pot.
- Add lemon juice and season to taste before serving.
- Garnish with chives and serve with sour cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
800mg
Cholesterol
20mg
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