Summer Corn and Potato Chowder

Author: Laurel Braun

Summer Corn and Potato Chowder

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This nourishing vegetable filled soup is light and refreshing enough to not bog you down like a typical chowder. This soup is perfect for summer and fall when corn is in abundance.

Prep Time: 10

Cook Time: 40

Course: Lunch & Dinner, Main Course, Soups and Stews

Cuisine: American

Servings:

Calories: 241 kcal

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)

Method

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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