Corn Chowder #2
Prep: 20 minutes Cook: 40 minutes
By Cathy Fisher
This easy-to-make corn chowder is deliciously sweet, and uses no dairy, butter, or salt. Fresh rosemary is a nice compliment to the sweetness of the corn and the hearty vegetables.
- 1/4 cup water
- 1 yellow onion, diced
- 4 cups water
- 3 stalks celery, diced
- 2 carrots, diced
- 3 Yukon potatoes, skin on, diced
- 3 ears corn kernels (or 2 10-oz. bags of frozen)
- 1 cup mushrooms, diced (about 8 mushrooms)
- 1 cup non-dairy milk
- 1 1/2 tsp garlic powder
- 1 tsp nutmeg
- 1-2 tsp dried basil
- 1-2 tsp fresh rosemary, minced
Assembling the soup: Saute the onion in a quarter cup of water for a few minutes until soft. Add the 4 cups of water, celery and the carrots, and cook on med/high for 5-10 minutes. Add the potatoes, corn, mushrooms, non-dairy milk, garlic powder, nutmeg and basil, and cook until the potatoes are tender, about 20 minutes.
Blending the soup: If you want to create a creamier base for this chowder, place about a quarter of the soup into a blender or Vitamix, and blend until the consistency is smooth but still slightly lumpy. Return mixture to the pot and stir well. You can also use a potato masher right in the pot to give the soup a creamier texture, or you can leave the soup as is without doing any blending.
Don't forget: Add the fresh rosemary last and cook for 5 minutes longer. Serve hot.
Notes: When corn is in season, use fresh, sweet white corn. If it's not, you can use bags of frozen sweet corn. Fresh garlic may be used as well, 1 to 2 cloves minced. You may use fresh nutmeg or dried. If you use fresh, use a Microplane or spice grater.