A Pinch of Salt
Add Flavor and Simplicity to Your Kitchen.
Simple Corn Chowder Serves 6-8
2 tbs. unsalted butter or olive oil
1 medium onion, diced
1 clove of garlic, minced
2 russet or Idaho potatoes, scrubbed, peeled and diced
1-10oz bag of frozen cauliflower, thawed or 1 head of fresh cauliflower
Few springs of thyme or 1 Tbs. Dried thyme
1-16oz bag of frozen sweet corn, thawed or 6 ears of corn, reserve 1/2 cup of corn
1 box of low sodium chicken or vegetable stock or broth
Salt & pepper to taste
- In a large stock pot melt 2 tablespoons of butter or heat 2 tbs. of olive oil.
- Add onion and cook until golden approximately 8 to 10 minutes over medium low heat. Add garlic and cook for 30 seconds.
- Next add potatoes, corn, cauliflower, thyme and chicken or vegetarian stock/broth. If needed add enough water to just cover the vegetables. Cook until potatoes and cauliflower are tender, approximately 25-30 minutes.
- Carefully pour soup in batches into a blender or use an immersion blender to purée the soup. If the soup is too thick add a bit of water, milk or broth. Add reserved corn kernels to soup. Adjust seasoning with salt and pepper, serve and enjoy!
You can make this completely dairy free by replacing butter with olive oil and adding water or broth to loosen the consistency of the soup if necessary.
The cauliflower in the dish adds creaminess. Add cauliflower the next time you make mashed potatoes from scratch!
Chef Raquel Rivera-Pablo