Yellow Corn Chowder

Yellow Corn Chowder

Notes: Oh my god, I’m eating this every week until corn is out of season! Normally I would make something a couple times before deeming it worthy of sharing, but I was so impressed with this that it’s going straight on the blog. This is one of the first recipes I’ve tried from the new cookbook I’m obsessed with, Bravo! by Ramses Bravo, executive chef at True North. I was really needing more gourmet food to satisfy my foodie nature and this was suggested to me by the great folks at Engine2extra.com. I did make a few minor changes but it’s pretty close to the recipe in the book. Being gourmet and written by a chef, these recipes are often more expensive and time consuming than most, but this one is neither. It was fast, easy, and cheap. And I’m SHOCKED I didn’t have to add salt!!! I did use a store bought veg stock, but still… I didn’t add salt, that’s crazy. Although, Nathan did add a pinch to his. Like most soup, the flavor got even better the next day. We gave the baby the solids from this soup, he gobbled up every last morsel and signed for more. The only bad thing about this recipe is that it’s not very calorie dense and even though I had three bowls I was hungry a few hours later (I’m still nursing and get hungry very easily). Next time I’ll have some toasted bread with it and/or add more avocado.

★★★★★ Prep Time: 20 mins | Cook Time: 20 mins | Makes: 6 servings | Difficulty: Easy

Ingredients:
2 leeks, thinly sliced
3 shallots, thinly sliced
4 cloves garlic, minced
Kernels sliced from 4 ears fresh corn (4 c frozen and canned could sub but I haven’t tried it)
2 medium yellow potatoes, diced
2 stalks celery, thinly sliced
.25 t red pepper flakes
6 cups vegetable stock (homemade preferred but I used Central Market Organics brand)
1 c almond milk, unsweetened
1 T chopped fresh chives

Directions: Add leeks, shallots and garlic to a dry pot and heat on medium low for 5 minutes stirring occasionally. Add corn, celery, potatoes, and pepper. Stir frequently for 15 minutes. Make sure it doesn’t brown. Add stock and milk. Heat on medium high for 20 minutes. Stir occasionally. Skim any foam off the top. Add chives and serve.

Serving suggestions: chopped avocado and toasted bread.

Source: Bravo! Cookbook by Ramses Bravo

Sent from Paprika Recipe Manager

2 thoughts on “Yellow Corn Chowder

  1. Nice recipe! When corn’s in season where I normally live (a lot of it grown locally), it’s a daily thrill/indulgence, too.

    You might want to watch out for those commercial stocks, though. The one you chose has 450 mg of sodium per serving, about a third of what the American Heart Association recommends per day.

    Mark S. (plant-strong on the E2Extra site!)

    • Hi Mark, thanks for commenting!

      Yes, I tasted the stock right out of the box and thought, “Wow, that tastes pretty good.” Ha, should’ve known better! But in the past I would have added salt on top of that, so it’s at least progress :)

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