Cathy’s Corn Chowder
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.
Serves: 6
Prep Time: 20 min
Cook Time: 40 min
Ingredients
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
Directions
1
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.
2
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.
3
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.
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