Veggie Corn Chowder from 100 Days of Real Food
Corn season isn’t complete without a big bowl of rich, delicious corn chowder. Today we’re sharing a Veggie Corn Chowder from 100 Days of Real Food by Lisa Leake, our new cookbook that’s coming out on August 26. 100 Days of Real Food is based on Lisa’s hugely popular website and features recipes that are both healthy and wallet-friendly. This hands-on guidebook and cookbook features beautiful color photographs and is packed with advice on reading labels, making smart purchases, planning meals, and getting the whole family on board with eating less-processed food.
Lisa’s Veggie Corn Chowder is full of hearty vegetables that take it to the next level and has the perfect balance of flavor and creaminess. We love this vegetarian/vegan take on corn chowder and know you will too!
Veggie Corn Chowder
This soup is very quick and easy to make, and if you double the recipe you can freeze the leftovers for another day. If you have the space, freezing fresh produce while it’s in season is one way to eat local all year round; so during the summer, buy some extra local (organic) corn, parboil it, freeze the kernels in one layer, and then transfer them to a large freezer bag! I do the same with fresh summer berries as well (minus the parboiling, of course).
Prep and Cook Time: 30 minutes
Seasonal Note: Use (or freeze) locally grown corn in the summer months.
Makes 6 servings
Special tools needed: Countertop blender or handheld immersion blender.
3 tablespoons butter
2 tablespoons whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels (fresh or frozen; no need to defrost)
1 teaspoon salt
Cayenne pepper, to taste
2 cups homemade chicken stock (see page 322) or good-quality store-bought chicken or vegetable broth
2 cups milk
1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making a roux.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5 to 6 minutes.
3. Add the corn, salt, and cayenne pepper to the pot and cook, stir¬ring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individ¬ual portions for another day.
LISA’S TIP: Immersion blenders make pureeing soups a breeze. They’re a small investment that will save quite a bit of time and mess!
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