Vegetarian Potato-Corn Chowder
This filling and nutritious soup is best made with local sweet corn, but frozen corn makes a good substitute for a taste of summer on a gray and blustery day.
Serves: 12Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium
- 8 ears sweet corn, husked
- 1 Tbsp. olive oil
- 2 large onions, peeled and chopped
- 2 stalks celery, chopped
- 1 lb. potatoes, peeled and diced
- 3 sprigs fresh thyme or 1 tsp. dried thyme leaves
- 1 bay leaf
- 3½ tsp. salt, divided
- 4 oz. unsalted butter
- 3 quarts vegetable stock
- 4 tsp. cornstarch, dissolved in ¼ cup water
- 1 quart 1% milk
- ½ tsp. ground white pepper
- 2 Tbsp. chopped fresh chives
- Cut corn kernels from the cob using a slicing motion with a kitchen knife. Reserve the cobs, and set kernels aside. In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn cobs, onions, celery, potatoes, thyme, bay leaf, and 3 teaspoons salt. Cook until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter, for about 5 more minutes.
- Add the vegetable stock. Raise heat to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corn cobs; add cornstarch mixture and simmer 5 minutes more. Stir in the milk and season with remaining salt and white pepper. Serve sprinkled with chives.