Corn chowder is a showcase of the garden harvest! Thick & creamy, but yet all vegetables, this soup will delight a family with diverse dietary needs!
The arrival of fall always spells busy-ness around the homestead. The kids are in sports and after-school activities, there are game nights, parent meetings, and now we have embarked on this enormous remodel project that is threatening to eat up every morsel of free time. Everybody is coming and going at different times, and this nitty-gritty mama is feeling the burn from making multiple meals each evening (I mean, I have run a restaurant before, not looking to do it again). To further complicate matters, my husband has received a temporary dairy veto from his doc and I have two teenagers that are flirting with vegetarianism. Serious challenges for this meat and dairy loving mama!
Thankfully the garden is giving me some direction — this corn chowder being chief among the inspirations.
Chock full of corn, potatoes, onions, and chile peppers, this chowder is incredibly hearty despite its notable lack of dairy or meat. Heck — it is even gluten-free too. Gluten free, dairy free, AND vegan? I promise, it really tastes good. Undeniable corn flavor comes from simmering the corn cobs for an impromptu stock (whilst also simmering the other veggies). A quick puree of the simmering soup makes it creamy, and another generous addition of corn amps up the corn volume to a veritable 11. I use my favorite DIY southwestern chili powder, but you may also use your favorite chili powder blend, to add some spice and Tex-Mex flair to the corn chowder.
While this is corn chowder is amazing on its own, it can be gussied up with some yummy toppings. I particularly like some chopped green onions and a bit of cilantro. A little cheddar and a dollop of sour cream might do for the dairy minded, while a palmful of crumbled bacon is the ticket for the meat lovers.
My favorite part of this corn chowder? The fact that I can make it early, pour it into a crock pot set to low, and just send the second, third, and fourth waves of weary home diners to fix their own bowls. None of this preparing multiple meals nonsense. I have better things to do – like accidentally volunteer for some fundraising committee or do the fourth load of drywall dusty, football muddy, barn muck stain-y laundry.
Feeling crafty after shucking your corn? Dry those husks and making these sweet corn dollies.
Creamy Corn Chowder Recipe
Creamy Corn Chowder {gluten free, dairy free, vegan}
Ingredients
- 8 cups water
- 6 cups corn (fresh or frozen, remove from the cob); reserve 4 cups for final step
- 6 corn cobs
- 4 cups diced russet potatoes approximately 4-6 medium potatoes
- 1 large onions diced
- 2-4 assorted peppers diced (bell, Anaheim, poblano)
- 1.5 tablespoon chili powder
- salt & pepper to taste
- 2 cloves garlic minced
- 1 tablespoon olive oil
Instructions
- Over medium heat in a large stockpot, sweat onions, garlic, and peppers until translucent. Add chili powder then "bloom" until fragrant. Add potatoes, two cups of corn kernels, cob cobs and water and bring to a simmer.
- Simmer for 20-25 minutes, until the potatoes are tender. Remove from heat. Remove and discard/compost the corn cobs. Using an immersion blender, puree the mixture until smooth. Alternatively, puree soup in small batches with a blender. Return pureed soup to stockpot. Add reserved corn. Return to a simmer for 15-20 minutes. You may need to adjust the consistency by adding more liquid or simmering longer depending on your preference. Season with salt and pepper to taste.
- Ladle into bowls and add toppings as desired. This soup holds over well in a crockpot and any extra freezes beautifully.
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