A Tale of Two Chowders
One a creamy delight, another for the pesky vegans in your life.
Creamy Corn Chowder
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
: Soup
Serves: 6 servings
Ingredients
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 Yukon gold potatoes, peeled and cut into1/2-inch cubes
- 6 ears of corn, shucked and kernels cut from cob
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 6 ears of corn, shucked and kernels cut from cob
- ¼ cup heavy cream
- 3 scallions, finely sliced
Instructions
- Heat the butter in a medium-size pot. Add shallots and cook until translucent.
- Add the potatoes, salt, and pepper. Add water to cover potatoes by 1-inch. Bring to a simmer and cook for 15 minutes, until tender.
- Add corn and simmer another 3 minutes.
- Using a handheld blender, blend ½ of the vegetables to thicken.
- Add cream. Do not boil. Taste and adjust salt and pepper to taste.
- Serve hot, garnished with scallions.
Vegan Corn Chowder
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
: Soup
Serves: 6 servings
Ingredients
- 2 shallots finely chopped
- ½ small butternut squash, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 6 ears corn, shucked and kernels cut from cob.
- ½ bunch Tuscan kale, de-ribbed and finely chopped
- 1 teaspoon Aleppo red pepper, to garnish (optional)
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment and place the shallots and butternut squash evenly on the sheet. Drizzle 1 tablespoon olive oil over the vegetables and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat. Place in the oven and bake for 15 minutes.
- Heat remaining olive oil in a medium-size pot and add the corn, remaining salt and pepper. Cook over medium heat for 4 minutes, stirring frequently.
- Remove vegetables from oven when the squash is fork tender. Place in the pot and add water to cover vegetables by 1-inch. Bring to a simmer and cook for 3 minutes.
- Using a handheld blender, blend ½ of the vegetables to thicken.
- Taste and adjust salt and pepper to taste.
- Serve hot, garnished with Aleppo red pepper.
The creamy version doesn’t freeze well because of the potatoes and heavy cream. If you leave the kale out of the butternut squash variation, it will hold up to freezing and you can add some greens when it’s reheated.
Other variations can include adding cheese, roasted zucchini, roasted cherry tomatoes, herbs such as dill or pesto, spinach, broccoli, cauliflower… the list is endless.
Sheila
PS The sweetness of the corn can run the gamut of very sweet for the sugar-enhanced hybrids to the old-fashioned corny heirlooms. The sweeter the corn, the more pepper I add to balance out the flavors.
