Wednesday, July 15, 2015

July Recipe: Corn Chowder

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

  1. In a large stock pot melt 2 tablespoons of butter or heat 2 tbs. of olive oil.
  2. Add onion and cook until golden approximately 8 to 10 minutes over medium low heat.  Add garlic and cook for 30 seconds.
  3. 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.
  4. 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!

Chef Notes:
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. 

Helpful hint:
The cauliflower in the dish adds creaminess.  Add cauliflower the next time you make mashed potatoes from scratch!

Chef Raquel Rivera-Pablo