This past weekend I ended up getting a bit lost when I was coming home. But hile I was driving along the back roads I ended up going past a farm that was selling a dozen ears of corn for $2.50. Obviously, I bought 3 dozen which left me with a whole lot of corn to use before it went bad, which always seems to be a problem of mine.
Since it was cold, I was really craving some good soup. Although in the winter time, I am obsessed with soups that have loads of vegetables and are more of a broth base soup, fall just seems to scream for me to make creamy, rich, and more stew like soups. Since we are in the middle of corn harvest, it seems like the perfect time to use up some of the fresh corn I bought to make my favorite corn chowder recipe.
In all honesty, it has been a really long time since I have been able to make a big pot of this recipe. It is pretty difficult to make and store soup like this when all you have is a mini fridge and a microwave. But this week it really hit the spot. It was rich and filling but didn’t make me feel sick after I ate it like a lot of other chowder-like recipes tend to do.
Since heavier soups often do cause people to feel a bit sick to their stomach, overly full, or like they just want to go take a nap, I really tried to keep my ingredients in check. I worked on keeping all of the delicious flavor and creaminess while lighting and cleaning up the recipe so it wasn’t as harsh on your digestive track.
To do this, I substituted the regular butter and heavy creams for a lighter version with my favorite cooking partner, coconut. Although this recipe uses both coconut oil and coconut milk, it does not end up tasting like a coconut curry. The other ingredients and seasoning balance out the prominent flavor of coconut so that only richness of the coconut milk is left.
For this recipe I did use fresh corn that I pre cooked myself, you can use frozen or even canned corn if you do not have the same access to freshly harvested corn or just don’t want to waste the time shucking it.
Whichever one you decide to use, make sure you wash the ingredients well to remove any residue that is on the kernels and thoroughly thaw the frozen corn so that your soup does not end up being more watered down than you would like.
When I think about it, I can’t believe how fast this month has been speeding by. It feels like just yesterday it was the beginning of September and now we are here. Not that I oppose. I absolutely am loving this chilly weather we have been having here for the past couple of days.
Hot apple cider.
And of course delicious soups!
I am completely in my element with this weather. Even before I had passed that stand on the side of the road I was already thinking about what kind of soup I was going to make in the next couple of weeks. Besides wanting to make something with more of a cream base, I couldn’t figure out if I should make more of a potato soup or a corn chowder. Obviously, I ended up with the corn chowder. Me getting lost was probably the universes way of telling me to make the corn chowder. Or just my terrible sense of direction.
I will eventually make my potato soup for all of you. I promise. But you may have to wait for me to polish off this pot before I start another.
- 1 Tablespoon extra virgin olive oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup silken tofu, extra firm
- 2 cups vegetable broth
- 2 cups almond milk
- 1 pound potatoes, boiled
- 1/4 cup parsley, chopped
- 4 scallions, chopped
- 4 cups fresh corn kernels
- 1 bay leaf
- 1/4 cup chives, chopped
- 1/4 cup nutritional yeast
- Salt, to taste
- Pepper, to taste
- In a pan, heat up olive oil and add in onion. Allow to begin caramelizing and turning a more translucent color before adding celery and red pepper. Stir frequently to prevent any of the ingredients from burning. Once all ingredients are tender, remove from pan and set aside.
- In a blender, blend the tofu until a creamy consistency similar to cream is reached.
- In a large sized pot, add tofu, vegetable broth, almond, milk, parsley, scallions and potatoes and allow to heat up until the liquid begins to boil. Once boiling, remove from heat and allow to sit cooled slightly.
- *Be careful* Pour the mixture into a blender and blend until a creamy, even consistency is reached.
- Pour the mixture back into the pot and add the remaining ingredients. Allow the mixture to simmer for 10-15 minutes, stirring frequently to prevent burning.
- Remove bay leaf, serve, and enjoy~
- When blending a hot mixture, you may need to pulse your mixture more than blend to allow the air to escape and not build up which could cause the blender to blow its top.