soup and such

simple, fresh vegetarian soups and more


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corn chowder

corn chowder

Jeanne Lemlin has written some of my all-time favorite cookbooks. Her soup recipes in particular are always delicious. I know if I take a chance on one of her recipes, I’m in good hands. A few weekends ago, I decided to try her method for corn chowder from Quick Vegetarian Pleasures. I mainly followed the original recipe, but added in some chopped poblano peppers and swapped out sweet paprika for smoked paprika. The result was one of the best soups I’ve made in a long time. Absolutely delicious! Another winner!

p.s. In addition to her excellent cookbooks, Jeanne Lemlin also publishes a very nice recipe blog HERE. We have been making her “best pasta dish in the world” fairly regularly for the past month now with farmer’s market tomatoes. So, so good.

corn chowder in bowl

Corn chowder
Adapted from Jeanne Lemlin’s Quick Vegetarian Pleasures

1 tablespoon butter
2 tablespoons olive oil
2 medium onions, diced
2 garlic cloves, minced
2 poblano peppers, diced
1 teaspoon smoked paprika
4 cups veggie stock
2.5 cups peeled and diced potatoes
1 celery stalk, thinly sliced
1 bay leaf
½ teaspoon salt
½ teaspoon sugar
4 cups fresh (or frozen) corn kernels
1 bunch scallions, sliced
1 cup milk
¼ teaspoon dried thyme
Cayenne pepper (to taste)

Method:

1. In your favorite soup pot, heat the butter and olive oil. Saute the onions, garlic, and poblano peppers until soft and a little brown (about 10 minutes). Add the paprika, stir to combine, and cook for about 1 minute.

2. Add the stock, potatoes, celery, bay leaf, salt, sugar, and some freshly ground black pepper. Cook, partially covered, until the potatoes are soft (about 15 minutes). When the potatoes are soft, add in the corn and scallions and cook for another few minutes. Find and remove the bay leaf.

3. Ladle out about 2 cups of the soup and set aside. Using an immersion blender, blend the rest of the soup directly in the pot. If you don’t have an immersion blender, you can blend everything in a traditional blender in batches.

4. Stir in the reserved portion of the soup along with the milk, thyme, and cayenne pepper (to taste). Cook about 5 minutes more just to heat everything back up. Enjoy!