Print

Classic Vegetarian Corn Chowder

Classic Vegetarian Corn Chowder
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting, and hearty vegetarian chowder bursting with sweet corn flavor, perfect for a cozy meal.

Ingredients

Scale
  • 4 fresh corn cobs
  • 3 tbsp unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, chopped
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 5 tbsp all-purpose flour
  • 2 1/2 cups vegetable stock
  • 3 cups milk
  • 1.2 lb potatoes, peeled and cubed
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 3/4 cup heavy cream
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives, for garnish

Instructions

  1. Cut the corn kernels from the cobs and set both aside separately.
  2. Dice the onion, chop the celery, dice the carrot, and mince the garlic.
  3. Melt the butter in a large pot over medium heat.
  4. Add the diced onion, celery, carrot, and minced garlic along with the salt and pepper.
  5. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  6. Sprinkle the flour over the softened vegetables.
  7. Stir constantly for 1 minute to cook out the raw flour taste and create a roux.
  8. Pour in the vegetable stock and milk.
  9. Add the cubed potatoes, reserved corn cobs, thyme sprigs, bay leaf, and smoked paprika.
  10. Stir well to combine, ensuring no flour lumps remain.
  11. Bring the soup to a gentle simmer.
  12. Cover the pot with a lid and reduce heat to medium-low.
  13. Simmer for about 25 minutes until the potatoes are completely tender and break apart easily.
  14. Remove the pot from heat.
  15. Carefully fish out the corn cobs and bay leaf using tongs or a slotted spoon and discard them.
  16. Stir in the fresh corn kernels.
  17. Cook for 5 minutes over medium heat, just until the corn is heated through and tender.
  18. Remove the thyme sprigs.
  19. Stir in the heavy cream.
  20. Taste the soup and add more salt if needed.
  21. Carefully ladle about one-third of the soup into a blender.
  22. Blend until completely smooth.
  23. Pour the blended portion back into the pot.
  24. Stir gently to combine with the chunky soup.
  25. Ladle into bowls and garnish with fresh chives.

Notes

Always use fresh corn when it’s in season for the best flavor.
Don’t skip simmering the corn cobs; it infuses the chowder with incredible sweetness.
Only blend about one-third of the soup to maintain a creamy texture with chunky bits.
Adjust seasoning at the end; a little extra salt can really make the flavors pop.

Find it online: https://familiesrecipes.com/classic-vegetarian-corn-chowder/