If it's a chilly winter evening and you want to warm up with comfort food, we have some corn chowder just for you.
Corn chowder is something we all remember from childhood. But we've recreated this soup so that it’s low in fat and healthy—and every bit as satisfying as the original.
Without using fat to create creaminess, we work with flour to create a roux to thicken the soup, then add creamed corn for more richness. Creamed corn is simply pureed corn. If you don't want to use a canned variety, make your own by blending corn with a bit of water in a blender or food processor until creamy.
This corn chowder comes together quickly in under 30 minutes. It's actually a simple soup to prepare, but provides lots of warm, comforting pleasure. Enjoy cuddling up with a bowl tonight!
- 1 tablespoon olive oil
- 1 large onion, minced
- 2 stalks celery, sliced thin
- 1 large carrot, diced
- 3 tablespoons flour
- 2 medium red potatoes, cubed into 1/2" pieces
- 4 cups vegetable stock
- 1 15-oz. can corn, drained
- 1 15-oz. can creamed corn (or 1 can corn with its liquid puréed in a blender or food processor)
- 2 cups plain, unsweetened soy milk
- Fresh cracked black pepper
- Oyster crackers (these are vegan)
- In a large stock pot on medium heat, saute onion, celery, and carrot in olive oil until tender.
- Add flour and stir until mixed.
- Add potatoes, vegetable stock, and both cans of corn. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
- Add soy milk and pepper, and heat until bubbly.
- Serve topped with oyster crackers.