Warming Corn Chowder

by | Nov 25, 2024 | Gluten Free | 0 comments

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Soup season is on at the Malone’s. Mike loves soup but he always jokes that we have to wait till it is lower than 70 degrees(f) 21 degrees(c) before we can get the big pot out. Well hot dog it is time.

One of the reasons I love soup is that it is so easy to make. You just open the refrigerator and throw stuff in. Sometimes, you leave things chunky, and sometimes, you throw it all into the blender and make a smooth soup. We rarely waste any food during soup season.

As much as I love the open your refrigerator and dump everything in soup, there are some pantry items I like to have on hand as we enjoy this season. Here are some essential pantry items to keep on hand for soup season:

  1. Broth or Stock: Chicken, beef, vegetable, or bone broth forms the base of many soups.
  2. Canned Tomatoes: Diced, crushed, or whole tomatoes add flavor and body to soups.
  3. Dried Beans and Lentils: These are great sources of protein and can be added to make soups heartier.
  4. Pasta, Potatoes or Grains: Small pasta shapes or grains like rice, quinoa, or cooked potatoes can bulk up your soup.
  5. Herbs and Spices: Dried herbs like thyme, oregano, and bay leaves, along with spices like cumin or paprika, enhance the flavor.
  6. Onions and Garlic: These aromatics are foundational for building flavor in almost any soup.
  7. Vegetables: Keep some frozen vegetables like peas, corn, or mixed veggies ready for a quick addition.
  8. Coconut Milk: A great option for creamy soups with a different flavor profile.
  9. Tamari Soy Sauce or Worcestershire Sauce: Adds a nice umami flavor to soups. Make sure your Worcestershire Sauce is gluten-free.
  10. Cheese or Nutritional Yeast: Grated Parmesan or other cheeses can be a delicious topping. If using Nutritional Yeast try and get it non-fortified if you can.

Having these ingredients on hand will help you whip up a variety of delicious soups throughout the season! BUT Now that being said, let me throw you for a loop. This recipe is not fast, it is not uber easy and you might not have everything on hand. BUT IT IS FANTASTIC so I wanted to share. I promise most of my other soup recipes I share will be in the uber-easy category.

PS: This soup is paired beautifully with a nice piece of homemade buckwheat bread. Uber easy and fantastic. Yes it is in the oven as I type.

PSS: If you have a trader joes near you, I would suggest buying their roasted frozen corn. How I miss Trader Joe’s :-(

Warming Corn Chowder

Nothing says comfort better than soup in our house. Not only is it a good use of leftover goodies in the refrigerator, but you can also make a big batch and have leftovers for days. A good soup meal, to me, is accompanied by a warm piece of buckwheat bread and a small green salad. Remember, you can also use a small bowl of soup as an appetizer. Studies show that starting your meal out with a small bowl of soup helps you not overeat.
Print Recipe
Servings 4 bowls

Equipment

  • 1 stock pot
  • 1 high speed blender or a Thermomix :-)

Ingredients
  

First Steps

  • 3 cups frozen corn kernels
  • 1 cup brown or sweet onion diced
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder or 2 fresh chopped garlic cloves
  • 1 tsp chili powder
  • 1 tsp salt
  • 3/4 tsp cumin powder
  • 1/2 tsp oregano powder
  • 1/4 tsp white pepper
  • 1/2 tsp smoked paprika
  • 3 drops chipotle tabasco sauce optional

Main Soup Base

  • 3.5 cups veggie stock you can use any stock flavor you prefer
  • 2.5 tbsp fresh lime juice
  • 1 cup plant-based milk If you prefer dairy, go for it
  • 2 tbsp chopped cilantro fresh only
  • 2 cups frozen corn
  • 2 cans white beans 300 grams if making from scratch
  • 1/4 cup nutritional yeast non fortified if you can find it

Instructions
 

First Steps

  • Heat a large pot over medium-high heat for 2 minutes. Add all of the first step ingredients and saute until the corn is just charred on the edges. You can also use roasted frozen corn if you have that available to you. I try to limit my oil intake so I saute with a little water instead of oil. Just add more water as needed.
  • Stir in the broth, beans and nutritional yeast ( or parmesan cheese ) and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and cool for 5 minutes. Next transfer the mixture to your blender and blend until smooth and creamy. Depending on how big your blender is you might need to do this step twice. Sometimes I want a chunkier soup so I do not blend it till it is creamy. You do You.
  • Lastly, place the soup back into the pot over medium heat and stir in the remaining corn, non-dairy milk, lime juice, and cilantro.
  • Heat to your desired temperature or at least till the frozen corn has thawed :-)

Notes

You can let your creative juices flow with toppings for this soup. You can also leave it naked and it tastes great. I like to add toppings to give it a depth of flavor, My favorite topping mixture is as follows:
Toasted pumpkin seeds, chopped cherry tomoatoes, shallots, diced pepper, chopped cilantro, lime zest and a splash of garlic powder. 
Mike loves it with toasted pine nuts, diced avocado, a little more roasted corn and some feta. 
You do You. 
 
 

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