Name: Vegetarian Corn Chowder
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 ears of corn*; 2 Tablespoons (30g) unsalted butter; 1 small yellow onion, diced; 2 celery stalks, diced; 1 small carrot, peeled and diced; 1 garlic clove, minced; 5 Tablespoons all-purpose flour; 2 cups (500 ml) vegetable stock, low sodium; 3 cups (750 ml) milk; 1.2 lb (600g) potatoes, cut into cubes; 2 sprigs of thyme (or 1 teaspoon dried thyme); 1 bay leaf; ¾ cup (180 ml) heavy liquid cream; Salt and freshly ground pepper, to taste

Vegetarian Corn Chowder

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soups
Diet: Vegetarian

Vegetarian corn chowder is a rich, creamy, and hearty soup, prepared with fresh sweet corn and potatoes. The recipe also suggests a variation using frozen or canned corn so you can make it all year round. With its warm and comforting flavors, this simple soup recipe is definitely a family favorite!

Ingredients

Scale

4 ears of corn*
2 Tablespoons (30g) unsalted butter
1 small yellow onion, diced
2 celery stalks, diced
1 small carrot, peeled and diced
1 garlic clove, minced
5 Tablespoons all-purpose flour
2 cups (500 ml) vegetable stock, low sodium
3 cups (750 ml) milk
1.2 lb (600g) potatoes, cut into cubes
2 sprigs of thyme (or 1 teaspoon dried thyme)
1 bay leaf
¾ cup (180 ml) heavy liquid cream
Salt and freshly ground pepper, to taste

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Instructions

Cut the corn off the cob, and keep naked cobs.
Place butter in a large pot over medium high heat. Once melted, add onions, celery stalks, carrots, and garlic. Season with salt and pepper. Cook for about 3 minutes, until onion is translucent.
Add flour and mix it in. Cook, stirring, for 1 minute.
Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes.
Remove corn cobs from the soup. Add corn and cook for about 5 minutes or until corn is cooked. Remove bay leave. Use an immersion blender to blend about one third of the soup until smooth (alternatively, remove about 3 cups (750 ml) of the soup to a blender and blend until smooth).
Stir the mixture back into the pot, and add the cream. Adjust salt and pepper to taste. Ladle into bowls and garnish with herbs. Enjoy!

Notes

* You can substitute with about 14.1 oz (400g) frozen or canned corn, drained.