Corn Chowder

I am a huge fan of corn in the summer time. My favourite way to eat it is grilled, but I am always open to new ideas. I kept seeing corn chowder recipes and thought it would be interesting to try. No joke, this is one of the best soups I have ever had!

I omitted the bacon for obvious reasons and made this recipe dairy only. You can easily make it dairy free by not adding the cream at the end or adding soy milk as a substitute. I also decided to make a roasted red pepper and asparagus topping. It added texture, flavour and crunch… it was so delicious, I can’t even explain to you!

Try this summer soup, it is worth gossiping about!

Corn Chowder

Yield: 4 servings

INGREDIENTS:
1/2 onion, finely chopped
1 garlic clove, minced
4 potatoes, peeled and cut into cubes
4 corn on the cob, cut off
1 corn stalk- after you removed the kernels
2 tbsp flour
3 thyme sprigs
Juice of 1/2 lemon
2 1/2 cups water
1 tbsp chicken soup powder
1/2 cup cream
1/2 tbsp honey
Salt/pepper, to taste
Topping:
1 roasted red pepper, finely chopped
2 asparagus stalks, finely chopped
1/4 cup corn kernels
1 tsp fresh parsley, chopped
Few thyme leaves
1 tbsp sour cream
Salt/pepper, to taste

DIRECTIONS:
1. In a large pot, place a tbsp olive oil and saute the onion and garlic until fragrant. Add in the potatoes and corn kernels and cook a few minutes.
2. Sprinkle in flour and mix well.
3. Add in the corn stalk, thyme leaves, lemon juice, water and chicken soup powder. Mix well. Bring to a boil and then set to simmer for 30 minutes.
4. Meanwhile, in a smaller bowl, place the asparagus and corn kernel. Place a little bit of water in the bowl and microwave for 2 minutes. Remove and drain. Add the roasted red peppers, parsley, thyme, salt, pepper and sour cream. Mix well, set aside.
5. Once soup is done, remove the corn stalk and thyme sprigs. Remove 3/4 of the soup and blend in a blender until smooth (alternatively you can use a hand blender). Add smooth mixture back into the pot.
6. Add in the cream and honey. Mix well.
7. Serve in a large bowl and top the soup with 2 tbsp of the vegetable topping. Enjoy!