This corn chowder was originally made on a cold January night in 2015, but as we come into the Fall, I never hesitate to make it again. It’s so creamy, warm and luscious.
Makes 5 cups
Prep time: 10 minutes
Cook time: 20-25 minutes
- 1 medium sized yellow onion, diced
- 1 red pepper, diced
- 2 sticks of celery, diced
- 2 medium potatoes, diced
- 3 tablespoons whole wheat flour
- 1 cup non-dairy, unsweetened Milk of your choice (soy, almond, oat, etc.)
- 3 cups low sodium vegetable broth
- 2 teaspoons celery salt
- 2 teaspoons smokey paprika
- 2 teaspoons dried parsley
- 3 ears of corn, shucked or 4 cups of frozen organic
- 1 Tbls. apple cider vinegar
- Salt/Pepper, to taste
Chopped Green Onion, for garnish
Extra bits of Corn and Red Pepper, for garnish
- Heat a large deep pot, then begin to sautée onion, red pepper and celery for 10 minutes or until soft. Add small amounts of broth as necessary to keep vegetables from sticking.
- Add diced potato and mix well. Add flour and stir to coat veggies. Cook for a minute or 2 before adding non-dairy milk of choice and vegetable broth.
- Add celery salt, smokey paprika, and parsley, and stir well.
- Bring to a boil, then reduce to simmer, covering pan and simmer gently for 15 minutes, or until potato bits are tender.
- When potato is tender, add corn kernels and stir to combine. Let cook for another 5-10 minutes.
- Transfer ¼-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and mix in well. Option: remove ½ of the mix to a large bowl. Use an immersion blender in the pot to blend smooth the remaining half of the soup. Transfer the chunky soup back into the pot with the blended portion and mix well.
- Stir in apple cider vinegar and taste for any adjustment to seasonings before serving. Top with chopped green onion, and extra bits of corn and red pepper.