I pulled this recipe for Fresh Corn Chowder from an old hand-written note from a family member, and it’s one of my favorites. Loaded with fresh vegetables, this autumn soup recipe is one to keep.
Fresh Corn Chowder
I have a sign hanging on my front porch that says “Dogs Welcome, Children Must Be On A Leash.”
The local Pop Warner kids came to the door selling tickets the other day and did not get the joke (“why do we have to be on a leash?”)
I haven’t laughed that hard in months 🙂
Besides kids back in school fundraising for youth sports, there are signs of fall everywhere.
People are tidying their yards, sweeping the garage and putting lawn furniture away.
The dreaded Annual Garage Cleaning still needs to happen.
Yesterday morning I slipped on a warm jacket and went for a walk in the neighborhood, where I ran into a record number of neighbors who were friendly and chatty.
Up here in the mountains, word of mouth is the primary source of news.
We talked about neighborly things like getting our snowblowers serviced (there’s a long wait this year) and trimming our trees and bushes before the snow flies.
I was sad to hear the neighbors down the street are moving south – this happens alot before winter sets in – and while I don’t blame them, I’ll miss them and their dogs.
All of this walking and talking and chilly air made me crave a warm bowl of Fresh Corn Chowder.
This version is lighter than most because of using coconut milk instead of heavy cream, and by pureeing a cup or so and adding it back to the pot.
Most of these ingredients are at their peak right now, so seek them out and enjoy the fall glory 🙂
Here’s another cozy soup recipe: Creamy Pumpkin Soup
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Fresh Corn Chowder
- 3 tbsp Butter, unsalted
- 1 medium Onion, chopped
- 1 Leek, washed, dried, chopped (white part only)
- 2 Celery, washed, trimmed, sliced thin
- 1 small Green Pepper, chopped fine 1/4 cup chopped
- 1 small Red Pepper 1/4 cup chopped
- 1 Carrot, large, washed, peeled, cut in thin slices about 1/2 cup
- 4 Potatoes, red or gold, washed, peeled, cut in 1" pieces about 3 cups
- 4 cups Vegetable Broth, low sodium
- 5 ears Corn, kernels removed from cob about 3 cups
- 1 tbsp Miso Paste, white (mellow)
- 1/2 teaspoon Garlic Powder
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Lemon Pepper
- 1 Bay Leaf
- 1 tablespoon Flour
- 1 teaspoon Water
- 1 cup Coconut Milk, refrigerated, unsweetened
- 1/4 cup Italian Parsley, chopped, for serving
- COOK THE VEGETABLES
- Melt the butter In a large dutch oven or heavy-bottom pot.Add the onion, leek and celery and cook on medium high heat until soft, about 5-6 minutes. Stir the mixture from the bottom so it does not brown.
- Add the chopped green and red pepper and carrots, and continue cooking on medium high heat for another 5 minutes or until soft, stirring occassionally so the mixture doesn't brown.
- Add the potatoes, and stir to combine.
- Add the vegetable broth, corn, miso paste, garlic powder, salt, pepper and bay leaf. Stir the mixture to combine.
- Simmer on medium heat, stirring occasionally for 20-25 minutes until the potatoes are fork tender.
- Combine the flour and water in a small bowl to make a paste and add it to the mixture. Stir together until combined.
- Add the coconut milk, and continue to cook on medium heat for about 5 more minutes.
- Using a measuring cup, pull one cup of soup from the pot and process until smooth in a blender, then return it to the pot. Continue to cook on medium heat for 10 more minutes, stirring occasionally,
- Remove bay leaf and garnish each bowl with chopped fresh parsley.
- Don't let the number of ingredients scare you! They are easy to find and not difficult to prep.
- This recipe was updated December 2019.
SOURCE: Studio Delicious