Chunky Corn Chowder
Corn soups can go in many directions. Recipes can be made creamy with a blend of potatoes and soy milk, or you can go the more heated route, focusing on a combination of corn and peppers.
The flavor of corn goes well with a variety of peppers such as red bell peppers, poblanos, Anaheim peppers, and more. And it doesn’t take many to make a major impact on the flavor.
The corn chowder featured is a happy marriage of both approaches. I used red bell pepper (because I had one on hand), but feel free to experiment with any type of pepper. Just be careful and consider the heat of the pepper when deciding how much to use!
3 ears yellow corn
4 Tbsp. (1/2 stick) margarine
1 large onion, chopped
1/4 cup diced red bell pepper
Leaves from 2 springs fresh thyme, chopped to the equivalent of 1 tsp.
2 tsp. Hungarian paprika
1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes
4 cups faux-chicken broth
1 cup nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
4 Tbsp. minced fresh chives (optional)
- Cut the kernels from the ears of corn and set aside.
- In a large pot over medium heat, melt the margarine. Add the onion, bell pepper, and thyme and cook about 5 minutes until the onion is translucent. Add the paprika and cook 1 minute more, stirring continuously.
- Add the potatoes, faux-chicken broth, and reserved corn kernels. Bring to a boil then reduce the heat, cover, and simmer 10 to 15 minutes, until the potatoes are soft but still firm. Smash a few potato chunks against the side of the pot, stir, and cook 1 or 2 minutes longer to thicken the chowder.
- Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil. Season with salt and pepper.
- Ladle into bowls and sprinkle with the chives.
Makes 5 servings