Corn Chowder

New England fishers originally threw their catch of the day in a big pot with other ingredients and called it a chowder. Our vegetarian recipe may not be authentic to our region, however it does have the qualities of being a thick and creamy soup, perfect for cold winter days.

STEP ONE – Preparations

  1. Get out a large soup pot.
  2. Get out a blender or food processor

STEP TWO – Make the Soup

Ingredients:

3 tablespoons of unsalted butter
1 medium onion
1 medium carrot
¼ cup of all-purpose flour
1 tablespoon of minced garlic
4-5 cups of vegetable broth
1 cup of milk
2 medium-size potatoes
1 bag of frozen or 2 cups of fresh corn
Fresh thyme
1 bay leaf
Salt and pepper

Instructions:

  1. Heat the soup pot on medium heat.
  2. Peel and chop the carrots and onions.
  3. Add the butter to the heated pot and when melted, add the carrots and onions and cook for 10 minutes.
  4. Add in the garlic and flour, stir well and cook for another minute.
  5. Add in 4 cups of broth, the milk, potatoes, corn, and spices and mix together well.
  6. Bring to a boil, reduce the heat to a simmer, and let it cook for 30 minutes until the potatoes are tender.

STEP THREE – Finish the Soup

  1. Remove the thyme and bay leaf.
  2. Let the soup cool slightly and then puree in a blender or food processor.
  3. If the soup is too thick, add some more broth. If it is too thin, add a little more flour and whisk to incorporate. It should be thicker than typical tomato soup.
  4. Serve the soup in bowls with homemade croutons.

STEP FOUR (Optional) – Make the Croutons

Ingredients:

4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Italian seasoning
Garlic powder
Salt and pepper

Instructions:

  1. Heat the oven to 375°F and spray a large baking sheet with canola spray.
  2. Cut the bread into 1-inch squares.
  3. In a large bowl, add the bread and lightly drizzle with olive oil.
  4. Add the spices and toss everything together.
  5. Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
  6. Top the soup with a few croutons and fresh thyme.

Recommended serving size: 1 cup
Exchanges: 1 starch, 1 veg

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

15 thoughts on “Corn Chowder

  1. Thinking if I only prepare and dine on one meal a day from your treasure chest, I will soon weight 350 pounds. Have you no shame, to do this to us? “Sensible portions,” they say. What? Are you nuts? Faced with ‘delicious,’ one does not do ‘sensible portions’! This one especially devious…

    Liked by 1 person

    1. Haha thankfully all our recipes are on the lighter side and made with very wholesome ingredients. That way, you can eat more and not feel the guilt we unfortunately often associate with good food. It’s all about balance but also enjoying yourself, especially around the holidays!

      Liked by 1 person

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