corn chowder
15Mar11
This recipe was inspired by both an article I recently read in Cook’s Country magazine and the rainy spring weather we have been having in San Francisco. Much of the recipe has been altered, but I was intrigued by their use of puréed canned corn. The result in this recipe is a smooth, thick stew, with hearty chunks of vegetables.
Corn Chowder
Ingredients:
- 4 red potatoes, peeled and diced
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 stalks celery, chopped
- 2 large carrots, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 16 oz package frozen corn
- 3 cups broth (Better Than Bouillon)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 cups potato water
- 3 15 oz cans corn
Instructions:
- Put three cups water in a medium saucepan to boil. Boil two peeled potatoes until soft. Reserve liquid.
- In a medium-sized frying pan, heat olive oil over medium-high until shimmering.
- Sauté onions for 5 minutes, or until translucent.
- Add carrots and celery. Cook 5 minutes more.
- Add peppers. Cook another 5 minutes.
- Add frozen corn, stir and cook 5 minutes, or until the corn has begun to defrost.
- Add broth, 2 potatoes and salt and pepper. Bring to boil and then reduce to a simmer.
- Take boiled potatoes and 2 cups reserved potato water and blend until smooth.
- Add potato purée to soup pot.
- Drain two cans of corn; reserve the liquid of one can. Puree cans of corn in the reserved liquid.
- Add corn purée to soup pot.
- Heat through and serve.
- Enjoy!
Filed under: Mains, Soups, Vegan | 1 Comment
Tags: chowder, corn, peppers, potato, puree, soup, stew
WARNING: This makes a lot of soup! My friend asked me to warn everyone!