Corn Chowder
Yield 4-6 Servings
Free of: gluten and top 9 allergens.
A great chowder not only in the summer, but year-round.
Ingredients
2 tbsp vegetable oil
1 cup diced yellow onion
1/2 cup diced celery
1/8 tsp plus 1/2 tsp salt, divided
3 cups fresh (about 6 medium ears) or frozen corn kernels (thawed), divided (2 cups + 1 cup)
3 cups vegetable broth, divided (2 cups + 1 cup)
2 cups red potatoes, peeled and cut into 1/2-inch cubes
1 tsp minced fresh rosemary
1/2 tsp fresh thyme
1/4 tsp ground black pepper
1/2 cup diced red bell pepper
2 tbsp chopped chives or chopped parsley, optional garnish
Instructions
- In a heavy 3-quart sauce pan, heat oil over medium heat. Add onions, celery, and 1/8 tsp salt and cook for 5 minutes, stirring occasionally.
- Add 2 cups of corn. If the corn is fresh, cook for about 3-5 minutes, until corn starts to soften, stirring occasionally. If frozen and thawed, skip the 3-5 minute cook time. Pour in 2 cups of broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes. Transfer in batches to a high speed blender and puree until smooth. We prefer a blender over a food processor or an immersion blender, as a blender does a better job of pureeing the corn kernels.
- Return puree to sauce pan over medium-low heat. Add potatoes, rosemary, thyme, remaining ½ teaspoon salt, pepper, remaining 1 cup of corn and remaining 1 cup of broth. Cook for 10 minutes, stirring occasionally.
- Add bell pepper and cook another 5 minutes until chowder is thick and creamy. The recipe yield is about 6-1/2 cups.
- Garnish with chives or parsley, if desired.
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/corn-chowder/