I absolutely love corn chowder…even more than clam chowder. When I think of chowder, I think of corn chowder, not clam chowder. Nothing beats a really great corn chowder. Although, clam chowder in Boston is pretty darn good. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn chowder recipe out.
Ingredients: 6 Red Potatoes, Peeled and Cubed, 2 (11 oz) Corn – Whole Kernel (Canned), 1/2 Cup Bell Pepper – Green, Chopped, 1/2 Cup Onions, Chopped, 1 Tablespoon Seasoning – Red Pepper Flakes, To Taste Seasoning – Salt, 2 Cups Vegetable Broth, 1 (12 oz) Package Tofu. Yes, tofu!
Directions:
1. Put potatoes in a pot of salted boiling water. Cook until the potatoes are tender, about 30 minutes; drain.
2. Add corn to the potatoes, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes and remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
This recipe is super simple and once you make it, they’ll be asking you to make it again.
Number 1 tip for making chowders: Start out with a slice of salt-pork. Render it in the soup pot by adding a little water and then browning slowly. When you add your onion and celery with some stock it will deglaze and add tremendous flavor. Keep it in the pot throughout the cooking and remove before serving.
Try this terrific corn chowder recipe and eat it with this good chicken marsala recipe.
