New England fishers originally threw their catch of the day in a big pot with other ingredients and called it a chowder. Our vegetarian version may not be authentic to our region, however it has the same qualities of being a thick and creamy soup that’s perfect for cold winter days.
STEP ONE – Preparations
- Get out a large stockpot and a blender or food processor
STEP TWO – Make the Soup
2 tablespoons unsalted butter
1 peeled and chopped medium carrot
1 peeled and chopped medium onion
¼ cup all-purpose flour
1 tablespoon minced garlic
2 peeled and chopped medium potatoes
2 cups corn (fresh or frozen)
4-5 cups vegetable broth
½ cup milk
1 bay leaf
1 teaspoon fine sea salt
1 teaspoon ground pepper
- In the large stockpot, melt the butter over medium heat.
- Add the carrot and onion and cook for 10 minutes.
- Stir in the garlic and flour and cook for 1 minute.
- Add the potatoes, corn, 4 cups of broth, milk, half-and-half, bay leaf, salt, and pepper and mix well.
- Bring the soup to a boil, reduce the heat to a simmer, and cook covered for 30 minutes.
STEP THREE – Finish the Soup
4 sprigs fresh thyme
- Remove the pot from the heat and take out the bay leaf.
- Cool slightly, then puree in the blender or food processor until smooth. The soup should be a little thicker than a typical tomato soup. If it’s too thick, add more broth. If it’s too thin, add more flour and whisk to incorporate.
- Ladle into bowls and garnish with the thyme.
Recommended Serving Size: 2 cups soup
Exchanges: 3 starch, 1 fat