healthful corn chowder;
A bowl full of delicious corn chowder comfort chock full of more vegetables than just corn!
Servings: 4
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Ingredients
- 1 lb corn kernels fresh, canned, or frozen are fine (I prefer Trader Joe’s Fire roasted corn)
- 1 medium cauliflower broken into small florets
- 3 large carrots peeled and grated
- 3 stalks celery diced
- 1 zucchini grated
- 1 large onion peeled and roughly chopped
- 1 large russet potato peeled and cubed
- 1 clove garlic minced
- 2 tsp garlic powder
- salt to taste
- 1-2 tsp paprika
- 1½ boullion cubes flavor of choice, I prefer chicken or vegetable
- 1 pinch chili flakes
- 3 Tbsp lemon juice (juice from approx. 1 lemon)
- ½ cup parmesan cheese (optional)
- water or milk
- greek yogurt or sour cream (optional)
Instructions
- Prepare the vegetables and set aside in a single large bowl prior to heating the pot (separate bowls are fine too). Peel and grate the carrot; grate the zucchini and set aside. Remove leaves from cauliflower and break into small florets. Peel and dice the potato. Roughly chop the celery.
- Heat a large pot over medium-high heat. You can add a splash of oil or butter to the pan (optional), but I find my cast iron pan does just fine without it.Peel and chop the onion, then add it to the large pot. Mince the garlic and add as well. Cook for a few minutes until light caramelization occurs and the pot is fragrant, approx. 5-10 minutes.
- Once the onions are par-cooked, add the remaining vegetables: grated carrot, grated zucchini, chopped potato, cauliflower florets. Optionally, reserve some corn to add in at the end to keep chunky, otherwise add 1 lb of corn
- Add 1 cup of water, and 1½ boullion cubes (flavor of choice, I usually use chicken). Salt generously, then top with the lid and cook for approx. 20 minutes or until all the vegetables are fork tender. Stir occasionally to prevent sticking.
- Once everything is tender, we’ll blend the soup. For a smooth soup add everything to a blender or use an immersion blender; if you prefer a chunky soup, remove half to a blender and blend, then add back to the pot with the other half of the veggies. Add milk or additional water as needed to get a smooth silky texture.
- Season with 2 tsp garlic powder, salt to taste, 1-2 tsp paprika, a pinch of red pepper flakes, and juice from a lemon (~3 Tbsp). Mix to combine.
- (Optional) top with grated Parmesan cheese, more corn, and a sprinkle of paprika as desired. Add a dollop of greek yogurt for extra creaminess.
- If the soup thickens in the fridge, you can loosen it with more water or milk when reheating.
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