Thursday, October 3, 2013

Corn and potato chowdah

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).

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