We're only six days into January, and already I'm 2 for 2 with soup recipes! I promise I won't feature just soups this month, but I will feature quite a few, and today I'm going with Chunky Corn Chowder.
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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!
Enjoy!
Corn Chowder
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
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Comments ( 6 )
Ooh, Hungarian paprika? How is that different than reg paprika? Soup looks delicious!
Posted by DJ Karma (VegSpinz) | January 6, 2009 8:41 PM
Posted on January 6, 2009 20:41
Featuring just soups is fine with me! It's soup kinda weather here. :) Soup not only keeps me from freezing but freezes well. ;)
Posted by Jessica | January 7, 2009 11:31 AM
Posted on January 7, 2009 11:31
I just love sweetcorn soup, particularly in winter, and yours sounds brilliant.Like the paprika in it particularly - and re the post above, all paprika is Hungarian, isn't it?? Btw, don't know if you've ever tried it but sherry in sweetcorn soup gives it an extra-special oomph!
Posted by Stephen | January 8, 2009 6:41 AM
Posted on January 8, 2009 06:41
Can you use regulat heavy cream instead of soy milk? While I am veg, I am not vegan.
Posted by BoBo1016 | January 10, 2009 3:31 PM
Posted on January 10, 2009 15:31
This looks so yummy! I can't wait to try it! And in response to all those paprika questions, Hungarian paprika has a bit of a smokey, spicy flavor. Be sure to get the good stuff because the regular stuff you get from the store has no taste at all.
Posted by Rebecca | January 12, 2009 6:17 PM
Posted on January 12, 2009 18:17
I made this soup last night and it was amazing! Very flavorful and comforting...I used regular paprika bc I couldn't find "Hungarian" paprika, and it turned out beautifully.
Posted by Chel | January 13, 2009 8:27 AM
Posted on January 13, 2009 08:27