Sunday, January 6, 2008
This is my favorite soup recipe. I can't believe I found sweet corn on the cob in January in Kentucky. I love Paul's Fruit Market! The recipe makes a lot but it never seems to last longer than 48 hours at our house. I wish I had a pot big enough to make a double batch. P.S. Erin, I have made this without the cream and it is just as delicious. Veganize it, please!
1 large vidalia/yellow onion (chopped)
2 large carrots, cut into 1/4 inch dice
1 celery rib, cut into 1/4 inch dice
1 red bell pepper, cut into a 1/4 inch dice
2 cups white wine for cooking
2 yukon gold potatoes, cubed to 1/4 inch cubes
1 small sweet potato, cubed to 1/4 inch cubes
6-8 cups low sodium vegetable broth (the more broth, the more chowder)
A few sprigs of fresh thyme
6-8 ears of corn (the more the better. i use white, sweet corn)
1 cup heavy cream
Sea salt and cracked black or white pepper to taste
Garnish with leftover thyme or chives
Cut corn off cobs. Boil empty cobs in the vegetable broth in large pot on the stove at least 10 minutes (this helps the broth thicken). While cobs are boiling, simmer onion, carrots, celery and pepper until onion is soft in saute pan. Remove cobs from broth and add the onion mixture, potatoes and sprigs of thyme. Cook until potatoes are soft (about 15+ minutes). Add corn, cream, salt and pepper. Simmer 10 minutes. With an immersion blender, blend the chowder to your desired consistency ( I like it smooth with some chunks of potatoes remaining). If you dont have an immersion blender, I have also put half of the chowder in a food processor/blender and then added it back to the remaining in the pot. Both yeild similar results. Enjoy!