Vegetarian Corn Chowder
This vegetarian corn chowder recipe uses fresh corn on the cob paired with smoky ingredients to capture the quintessential flavors of a Summer BBQ.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 celery ribs chopped
- 3 carrots chopped
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons smoked paprika
- 2 tablespoons soy sauce To make this recipe gluten-free use Tamari sauce.
- 4 ears of corn
- 24 ounces red potatoes or Yukon Gold potatoes chopped
- 7 ounces chive and onion cream cheese
- 1 tablespoons corn starch
- salt and back pepper to taste
- 6 ounces shredded cheddar cheese or Mexican blend cheese
Instructions
- Sauté the onion, celery and carrots in a large pan or dutch oven until the onion begins to turn translucent.
- While the vegetables cook, use a sharp knife to scrap the corn off the cobs. Set the kernels aside.
- Once the vegetables have sautéed, add the broth, water, smoked paprika, soy sauce, potatoes and the corn cobs to the soup. Bring to a boil, reduce heat to low, cover and simmer for 25 minutes or until the potatoes are fork-tender.
- Remove the corn cobs from the soup. Add the corn kernels and cream cheese to the soup. Stir with a whisk until thoroughly combined.
- Add the corn starch to a small bowl and use a ladle to add about one cup of broth. Use a whisk to combine the corn starch and the broth and pour it back into the soup. Use the whisk to mix the corn starch mixture into the soup while simmering on medium heat for about 5 minutes.
- Add salt and black peppers to taste.
- Serve each bowl with a handful of shredded cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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