Champion corn chowder
Take advantage of corn season with Champion Corn Chowder for the win!
Ingredients
- 5-6 ears corn
- 1 1/2 tablespoons coconut or canola oil, divided
- 5 cups soy milk
- 2 cups vegetable broth
- 2 tablespoons flour or corn starch
- 1/2 - 3/4 cup onion, diced about 1 medium
- 1 red pepper, diced
- 1 clove garlic, minced
- 1 /2 cup grated carrot
- 1 cup red potatoes, diced with skin on about 2 medium potatoes
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric optional
- 1/8 teaspoon smoked paprika optional
- 1-2 tablespoons chopped cilantro or chives for garnish optional
Instructions
- Heat oven to 475 degrees F.
- Cut the kernels off the cobs and toss with 1 teaspoon of the oil, and salt and pepper to taste.
- Place kernels on a baking sheet and roast in preheated oven for about 15 minutes, or until caramelization begins to show. Set aside.
- Meanwhile, place scraped cobs into a large stock pot, breaking them in half to fit if necessary, and add the 5 cups soy milk and 2 cups vegetable broth. Bring to a boil then reduce heat to a good simmer for 20-30 minutes.
- While the stock is simmering, melt the rest of the oil in a large soup pot then add onion and red pepper and cook until softened. Add carrots and garlic then stir in flour and cook for 1-2 minutes.
- Add simmered stock to veggies after discarding cobs.
- Add potatoes and bring to a boil, then reduce heat to simmer.
- Add corn, herbs and spices, and salt and pepper to taste. Simmer another 10-15 minutes, stirring often, until potatoes are tender.
- Garnish with cilantro or chives if using.