Creamy fresh corn chowder
- Number of Servings: 10
Ingredients
8 ears sweet corn on the cob1 lb. new red potatoes4 cups veggie broth/stock1 large onion, sliced thick1 large bell pepper (red, green, yellow or orange), large dice1 tsp. ground thyme or thyme leavesbunch fresh parsley (to taste)salt and pepper
Cut corn from the cob into a cookie sheet with sides/jelly roll pan (I like to stand the ear in a big bowl and use a small sharp knife, to slice off the kernels so they don't go flying everywhere). When they are all cut off, scrape the cobs to get all the juice and put the scrapings into the sheet. Add the thick sliced onion, the 1 lb new potatoes (quartered), and the diced pepper. Spread all out evenly on the pan. You can drizzle with a little canola or olive oil, but you don't have to.
Put the pan under a HOT broiler in your oven. After 5 minutes, carefully stir the veggies around a bit, turning over so the veggies on the bottom get to the top. Keep doing this every five minutes till they start to get blackened/browned spots (this is roasting the veggies).
Add roasted veggies to your large pot, and add the veggie broth and thyme. Stir, then turn up the heat to HIGH till it starts to boil. Bring heat back down, cover, and let simmer till the potatoes are tender (about 10 minutes). Let stand for a couple of minutes.
Chop the parsley fine. Stir into the soup, then take a big ladle and empty three quarters of the soup from the pot into a blender/food processor. Puree the soup in the blender for a minute or two till it's REALLY smooth and creamy. Add the puree back to the pot and stir.
This stuff is AMAZING, you won't miss any dairy or meat in this recipe, even if you're not a vegan/vegetarian! So sweet and fresh tasting!
Serving Size: Makes about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MINAMUM.
Put the pan under a HOT broiler in your oven. After 5 minutes, carefully stir the veggies around a bit, turning over so the veggies on the bottom get to the top. Keep doing this every five minutes till they start to get blackened/browned spots (this is roasting the veggies).
Add roasted veggies to your large pot, and add the veggie broth and thyme. Stir, then turn up the heat to HIGH till it starts to boil. Bring heat back down, cover, and let simmer till the potatoes are tender (about 10 minutes). Let stand for a couple of minutes.
Chop the parsley fine. Stir into the soup, then take a big ladle and empty three quarters of the soup from the pot into a blender/food processor. Puree the soup in the blender for a minute or two till it's REALLY smooth and creamy. Add the puree back to the pot and stir.
This stuff is AMAZING, you won't miss any dairy or meat in this recipe, even if you're not a vegan/vegetarian! So sweet and fresh tasting!
Serving Size: Makes about 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MINAMUM.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 390.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
Member Reviews