Comfort Chowder

standard October 20, 2012 Leave a response

I just ran my first (of many more to come) torturous long run on a hotel treadmill while traveling for work. I’ve decided that fancy hotels are NOT marathon training friendly. No in-room coffee maker for my oatmeal, super fancy gyms with weird treadmills, and worst of all, room service doesn’t start until 5:00. Considering I didn’t eat lunch, I think my stomach might implode if the post-run chills don’t get me first. What I would give for a warm bowl of this chowder right now.

Along with the root vegetables I received last week, I also got a ton of corn and red potatoes. Corn in October seemed strange to me, since I’ve always associated it with summer, cook outs, and salsa. However, the potatoes turned me towards soup (can you tell I’ve had soup on the brain?) and I realized I had to make a vegan variation of my mother’s amazing corn chowder. After hunting for the recipe to no avail, I decided to make things up as I went along and see what happened.

This recipe is super easy and quick to prepare. I made it ahead of time one Sunday afternoon so it would be ready to eat when we got home from our life group. You could also easily double it and let it simmer away in a slow cooker.

Creamy Corn and Potato Chowder

Serves 3-4.

Print-Friendly Recipe

Ingredients:

  • 3 ears of corn, cooked and removed from the cob (or 2 c frozen corn, thawed)
  • 1 1/4 c cannellini beans
  • 2 c vegetable stock
  • 1 T coconut oil
  • 1 small shallot or green onion
  • 2 red new potatoes
  • 1/2 t garlic and herb seasoning
  • 1/2 t salt
  • 1/4 t pepper

Steps:

  1. Place half of the corn, 1/2 c vegetable stock, and all the beans into a blender. Blend until smooth.
  2. Heat coconut oil in a dutch oven over medium heat. Add shallot and saute for 2 minutes. Add potatoes, remaining corn, and bean mixture. Mix in seasoning and stir to combine.
  3. Bring soup to a boil, then reduce heat, cover, and simmer for 20 minutes, until potatoes are tender.
  4. Garnish with green onions and a little parsley, if desired, and serve.

The beans add protein and creaminess to replace the milk and cream, while the corn keeps it sweet and a touch of pepper balances it all out. I think I might like this version even better than the original!

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