I love soups, especially in the fall when it starts getting cold and dark in the evenings. I love all kinds of soups, but I think I have a special place in my heart for a nice chowder. In general, I like to keep my soups vegan, unless the directions specifically call for meat or dairy, with the exception of sour cream. I love sour cream, and I think a dollop on top of a warm, comforting bowl of soup makes a good thing just that much more fantastic!
I recently saw some pictures of corn chowder and corn bisque and I wanted to try to make one, but I didn't like any of the recipes I found for one reason or another. So I made up my own, and I thought it turned out really nice. It is a nice chunky chowder rather than a smooth creamy bisque, but maybe I'll work on the bisque next time.
Corn and Potato Chowder
8 ears fresh corn on the cob (frozen corn would be fine, but I don't know exactly how much)
2 pounds red potatoes
1 large white onion
Olive oil or butter
Vegetable boullion cubes
1. Put corn in large pot, cover with salted water, and boil 5-6
minutes. Drain, reserving cooking water. Cut kernels from the cobs
using a sharp knife.
2. Chop onion. Chop potatoes into about 1/2-inch pieces. In a large
pot, saute onion in the olive oil or butter over low heat until starting
to caramelize. Add about 8 cups of the corn cooking water and enough
vegetable boullion cubes for 4 cups of broth (so essentially you'll have the equivalent of 4 cups broth and 4 cups water). Add about 2/3 of the
chopped potatoes, bring to a boil, and simmer until the potatoes are tender, about 20 minutes.
3. After 15 minutes, add 2/3 of the corn kernels, and continue to simmer for the remaining 5 minutes. Using an immersion
blender or food processor, puree the soup.
4. Add the rest of the potatoes and simmer until tender, about 15-20
minutes. Add the rest of the corn. Adjust the salt, and serve with
sour cream (optional).