I have been craving all types of soups lately. A favorite of both Scott and I’s is corn chowder. When browsing around for recipes to test out, I didn’t find anything that sounded exactly right.
Taking a little bit of this ingredient and a little bit of that spice from all different chowders, I somehow concocted what turned out to be some of the best I’ve had.
The only way this would have tasted better is to have a little bit of diced bacon, but I decided to keep in vegetarian. I made the lack of meat up with throwing in a ton of colorful, hearty vegetables into the mix. I was pleasantly full after one serving and can’t wait for Scott to try it when he gets back in town tomorrow!
Healthy Vegetarian Corn Chowder
1 tbsp olive oil
2 tbsp celery, finely diced
2 tbsp yellow onion, finely diced
2 tbsp green pepper, finely diced
2 tbsp red pepper, finely diced
2 tbsp carrot, finely diced
1 package frozen whole kernel corn (10-12 oz.)
1 cup diced raw gold potatoes (4-5 baby potatoes)
1 cup water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 cup water
2 tbsp flour
2 cups low-fat or skim milk
1/4 cup fresh parsley, minced
prep time: 20 minutes
cook time: 30 minutes
1. Heat oil in a medium saucepan, then add celery, onion, carrot, peppers, and saute for 2 minutes.
2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil.
3. Once boiling, reduce heat to medium and cook covered for 10 minutes. Make sure potatoes are soft.
4. Place 1/2 cup milk in a jar, or any closed container with a tight fitting lid. Add flour and shake quickly.
5. Add mixture to cooked vegetables, then add the remaining milk.
6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
Lots of ingredients, but little instruction:
Saute and Soften.
Cook, Boil, and Stir.
Garnish and Serve.
Have a great weekend everyone!