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Monday, December 19, 2016

Winter Corn Chowder

The weather has been cold, snowy, windy and rainy.  Take your pick.  Great time of year for a big bowl of soup chocked full of vegetables.  This soup comes together in less than an hour and it great with a slice of bread or a toasted cheese sandwich.  I have included substitutions for those looking for a recipe with less calories.

  • 4 ears corn, shucked and steamed or 2 c. frozen corn defrosted
  • 2 large red potatoes
  • 1 T. olive oil and 2 T. butter or3 tablespoons coconut oil (or olive oil)
  • 1/4 large white onion
  • 2 large cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 large red bell pepper, cored and chopped
  • 1-½ teaspoons sea salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2 c. heavy cream or part cream and part milk or 2/3 cup full-fat canned coconut milk 
  • 2 T. flour
Prick potatoes with a fork and put in microwave for 5-6 minutes, or until tender.  Take out and dice.
Heat olive oil in Dutch oven.  Add garlic, celery, onion, red pepper and carrot.  Saute about 5-7 minutes.  Add in corn, spices, and salt.   Mix in flour.  Add the milk or cream.  Stir well.  Simmer until thickened.

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