Corn Chowder

Gluten-free, Nut-free, Soy-free 

Our version of chowder is lighter than most. The trick to getting this soup creamy (without the need for dairy cream) is to blend half of it. This soup is great to enjoy throughout the week, so no need to worry about wasting any leftovers. Pair this chowder with our Pesto Mozzarella Melt or Buttermilk Biscuits.

Corn chowder is a comforting and hearty soup that features sweet corn as its star ingredient. This classic American dish is known for its creamy texture and rich flavor, making it a popular choice, especially during the cooler months.

The base of corn chowder typically consists of sautéed onions, garlic, and sometimes celery, which are cooked until they become fragrant and translucent. Vegetable broth or milk, often in the form of half-and-half or heavy cream, is added to create the creamy consistency that characterizes chowder.

The star ingredient, corn, can be either fresh, frozen, or canned, depending on the season and availability. Corn adds a sweet and slightly nutty flavor to the soup, and its kernels provide a pleasant chewiness that contrasts beautifully with the creamy broth.

Additional seasonings like paprika, salt, and pepper are used to enhance the flavors and provide depth to the chowder. Some variations of corn chowder may also include ingredients like diced potatoes, bacon, or even cheese, which further elevate its taste and texture.

Corn chowder is often garnished with fresh herbs, such as parsley or chives, to add a burst of color and a touch of freshness to the dish. It can be served as a comforting appetizer, a side dish, or a hearty main course, making it a versatile and beloved addition to any menu. Whether enjoyed on a chilly evening or as a comforting meal, corn chowder is a timeless classic that never fails to satisfy the palate.

PREP TIME: 15 minutes

COOK TIME: 30 minutes

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 tbsp (15 ml) olive oil
• 1 medium-sized white onion, chopped (about 1 cup [160 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 3 cups (720 ml) vegetable broth
• 3 cups (720 ml) plain, unsweetened rice milk
• 4 green onions, minced (just the white bulbs)
• 3 cups (450 g) peeled and diced white potatoes
• 1 red bell pepper, seeded and chopped (about 1 cup [149 g])
• 2 cups (220 g) shredded carrots
• 2 cups (202 g) diced celery
• 4 cups (544 g) frozen corn
• ½ tsp paprika
• 2 tsp (12 g) salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• Dried or chopped fresh parsley, for topping (optional)

INSTRUCTIONS:

1. In a large stockpot, heat the olive oil over medium-low heat.
2. Stir in the chopped onion and let it cook for 5 to 7 minutes, or until translucent.
3. Add the minced garlic and cook for 30 seconds to 1 minute, or until fragrant.
4. Stir in the vegetable broth and rice milk.
5. Increase the heat to high, stir in the minced green onions, diced potatoes, chopped red bell pepper, shredded carrots, diced celery, and frozen corn.
6. Bring the soup to a boil.
7. Lower the heat to low, covering the pot, and let the soup simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
8. Remove about half of the soup and carefully transfer it to a blender.
9. Blend until smooth and creamy, then pour the blended mixture back into the pot.
10. Stir in the paprika, salt, and black pepper.
11. Taste the soup and add more salt and black pepper if desired.
12. Serve the creamy  chowder hot, optionally topped with dried or fresh parsley.