Description
Homemade corn stock and potatoes paired with chili peppers and ginger puts a unique spin on corn chowder. This vegan corn chowder is complex, rich and delicious.
Ingredients
Scale
Corn Stock
- 5 ears of corn, kernels removed, set three cobs aside for broth
- 2 large cloves of garlic, smashed
- 1 large Fresno chili pepper, halved and seeds removed
- 1 large carrot, roughly chopped
- 1 medium onion, quartered
- 1 large stalk celery, roughly chopped
- 5-6 sprigs of fresh cilantro
- 1/2 inch piece of fresh ginger, peeled and sliced in half
- 8 cups water
- 2 tsp fine grain kosher salt
Chowder
- 3 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 2 tsp garlic, finely minced
- 1 tsp fresh ginger, finely minced
- 2 cups Yukon gold potatoes, diced into 1/4 inch pieces (3-4 potatoes)
- 2 cups corn stock (or regular vegetable broth)
- 1 13.5 oz can lite coconut milk
- 1 1/2 tbsp freshly squeezed lime juice (about 1 lime)
- Kernels from 5 ears of corn, divided (about 3 cups of kernels)
- 1 cup of celery, finely diced and divided
- 1 cup of carrot, finely diced and divided
- 1 tsp of fine grain kosher salt, plus more to taste as needed
- Freshly ground black pepper to taste
- 2 tbsp of freshly chopped cilantro, divided
Instructions
Corn Stock:
- Slice kernels off of 5 ears of corn and set kernels aside - you'll use these later on in the chowder.
- Add 3 of the corn cobs to a large stock pot with all of the other broth ingredients.
- Bring stock to a boil, then reduce to a simmer and cook for 2-2 1/2 hours, stirring several times throughout. When done, strain through stock a fine mesh sieve, using the back of a large spoon to press liquids out from broth solids. This should yield 4-5 cups of broth, and any extra stock can be frozen and used within 3 months.
Chowder:
- Heat 2 tbsp of olive oil in a large stock pot over medium heat. When the oil is hot, add onion and cook for 5-6 minutes. Add minced garlic and ginger and cook for 1-2 minutes, stirring often, until onions are translucent.
- Add potatoes, half of the corn kernels that you set aside earlier, half of the chopped celery (½ cup), half of the carrots (½ cup), and 1 tbsp of chopped cilantro with 1 tsp of salt and some cracked pepper. Stir well and cook for 5-6 minutes.
- Stir in coconut milk, 2 cups of our homemade corn stock (or vegetable broth if substituting), and lime juice and bring just to a boil. Reduce to a simmer and let simmer for 20-25 minutes, stirring a few times. Veggies should be fork tender when done.
- While the soup is cooking, add 1 tbsp of oil to a medium stir fry pan. Once it is heated, add the other half of corn kernels, carrots, and celery. Season with a little salt and pepper and cook for 7-8 minutes or until vegetables are softened. We will add this batch of veggies to the soup *AFTER BLENDING* to provide texture.
Combine:
- To puree the soup, transfer to a heat safe blender and blend until smooth.
- Then, stir in the batch of sautéed vegetables and return to the pot to cook for another 5 minutes.
Notes
*Homemade corn stock is optional, but highly encouraged - feel free to substitute with 2 cups of regular vegetable stock/broth.
Make sure to use a heat safe blender.
You can use jalapeños in the corn stock if you can't find Fresnos.
Try this soup warm or chilled - it's great both ways!
Store in an airtight container in the refrigerator for 2-3 days.
You can freeze any leftover stock and it will keep in the freezer for about 3 months. You can also freeze the chowder for up to 3 months. Defrost overnight in the refrigerator, then heat over stovetop until warmed through.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 277
- Sugar: 11.7 g
- Sodium: 1389.8 mg
- Fat: 13.2 g
- Carbohydrates: 36.8 g
- Fiber: 5.7 g
- Protein: 6.9 g
