Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.
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