Summer is coming and I’m here for it! Especially because I do not care if it’s 35 degrees Celsius out… I want soup! This corn and potato chowder is perfect in summer and fall when fresh corn is in abundance, but it’s also great any other time of year. High quality frozen corn still makes a phenomenal soup.
If you buy a decent quality corn, you will not be disappointed! Even if it’s the worst, no name brand frozen corn, there’s enough spices and other ingredients to mask the flavour. This soup is amazing.
I love this soup. The corn and potato chowder is bursting with flavour and feels light enough to serve alongside a sandwich or main dish, yet it’s hearty enough to satisfy with an extra-large bowl. It’s an actual healthy corn chowder recipe. While it doesn’t follow the traditional, cream-heavy chowder style, it won’t object if you stir in a generous splash of cream or coconut milk. The “roux” forms naturally from the cornstarch and the starches released by the potatoes as they cook. The blended corn and potato create a thicker soup that has some body to it, giving it even more of a creamy mouthfeel.
No fresh herbs? That’s okay too! I rarely use fresh herbs. I only have them in summer when my garden is in full swing!
To Prepare Summer Corn and Potato Chowder:
Heat the oil in a very large soup pot over medium heat. Add the onions, garlic, chili pepper, celery, and carrot. Saute for 5 minutes until beginning to soften and the veggies become translucent.
Add the salt, then cover, reduce the heat to medium-low and cook for 5 – 10 minutes or until completely softened and water has begun to evapourate from the vegetables. Mix the cornstarch and water to create a slurry.
Stir in the cornstarch slurry and stir the soup until well combined. Add in the potatoes and corn.
Add the tomato paste and broth and stir well. Turn the heat up to medium high and bring to a boil, then reduce the heat and simmer for 15 – 20 minutes or until the potatoes are tender.
Blend half of the soup with an immersion blender before adding the bell peppers and fresh herbs (or dried) and stir well. Simmer gently for an additional 5 minutes to soften the bell pepper (if desired).
Top with additional fresh herbs if desired and enjoy your corn and potato chowder!
Summer Corn and Potato Chowder
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 spicy pepper, thai chili, serrano, etc., finely chopped (seeded if desired)
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 tsp fine sea salt, or more to taste
- 2 tbsp cornstarch
- ¼ cup water
- 500 g potatoes, roughly chopped (¼” – ½” inch pieces)
- 500 g husked corn, fresh or frozen
- 2 tbsp tomato paste
- 6 cups vegetable or chicken broth
- 1 large red bell pepper, seeded and chopped
- 2 tbsp fresh basil, finely chopped (or 2 tsp dried)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- coconut or cashew cream, to serve (optional)
Directions
- Heat the oil in a very large soup pot over medium heat. Add the onions, garlic, chili pepper, celery, and carrot. Saute for 5 minutes until beginning to soften and the vegetables become translucent.
- Add the salt, then cover, reduce the heat to medium-low and cook for 5 – 10 minutes or until completely softened and water has begun to evapourate from the vegetables. Mix the cornstarch and water to create a slurry.
- Stir in the cornstarch slurry and stir the soup until well combined. Add in the potatoes and corn.
- Add the tomato paste and broth and stir well. Turn the heat up to medium high and bring to a boil, then reduce the heat and simmer for 15 – 20 minutes or until the potatoes are tender.
- Blend half of the soup with an immersion blender before adding the bell peppers and fresh herbs (or dried) and stir well. Simmer gently for an additional 5 minutes to soften the bell pepper (if desired).
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