The American Corn Chowder has a history that is centuries old. It was considered to be ‘poor man’s food’ as so many soups were. In general chowders are rich, creamy/milky soups full of all sorts of ingredients. You can adapt chowders so easily. If you like to serve it as a meal instead of a starter, you can add all sorts of things: some fresh fish, smoked fish, crab meat or chicken. Today I made a vegetarian version and used a vegetable stock but feel free to use chicken stock or any stock you like. Make this corn chowder your own and you will soon agree that this belongs into the top ten of true comfort foods.
Ingredients – Serves 6
2 tbsp. of butter or olive oil
1 large red onion, finely chopped
2 carrots (medium size), cut into slices
2 potatoes (medium size), diced
1 red pepper, diced
650g (4 cups) of fresh or frozen corn
½ tsp. of thyme
½ tsp. of rosemary
500mL (2 cups) of vegetable stock
750mL (3 cups) of milk
salt & pepper
For the garnish:
3 tbsp. of fresh chopped parsley
3 tbsp. of fresh chopped chives
100g of grated Cheddar cheese
Crusty farm bread
For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the butter on medium heat. Add the red onion and gently fry without coloring for about 10 minutes or until softened.
Then add the carrots, red pepper and diced potatoes. Season the veggies with thyme, rosemary and salt. Cover the ingredients and stir occasionally for about 10 minutes, again gently fry without coloring..
Pour in your milk, vegetable stock and corn. Bring to boil and once boiling reduce the heat, simmer for about 20 minutes or until the potatoes are tender.
Turn off the heat and puree half of the vegetables in a blender. Then stir the puree back into the soup and bring back to boil. Season with salt and pepper and serve with some grated -extra sharp- cheddar cheese, chopped chives and/or parsley and a nice piece of crusty farm bread.
Bon Appetite 😉