It's been awhile since I've made a soup. At one point it felt like it was the only thing I whipped up in my kitchen. There are 45 soup recipes on this website but, they started to all feel like the same thing. Chop carrots. Chop onion. Chop celery. It has been enough time that this soup felt like a refreshing change - also it is totally different. This was my first ever chowder.
I'm not a big clam chowder fan - but I do love a corn chowder. This soup came together very easily although it was far more chopping than I've done in recent months. The flavors are obvious and by no means bland. I'm a salty person but the cajun inspired flavors here help to reduce my desire to add salt. Feels like a good win for my next blood test.
A few notes:
- Corn // Corn is out of season right now in the Northeast. While the grocery store had corn on the cob, it felt wrong to buy it. I will absolutely make this recipe again when corn is in abundance. There is something very appealing about seeing the chunks of corn stuck together after you've cut them off the cob.
- Potatoes // I didn't peel my potatoes. Why add an extra step when you don't need to? I didn't notice any impact in my soup.
- Vegan // The original recipe called for vegetable broth and I substituted chicken since it is was I had on hand. If you want to stay vegan, you can with just one easy switch.
- Bring a pot of water to a boil. Chop one of the red potatoes in half and carefully place into the pot. Allow potato to cook until soft, about 10 to 15 minutes. Add 1 cup of frozen corn to the pot with about 5 minutes left.
- While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
- Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
- Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
- Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired.
Shopping List
4 ears corn shucked (or 2.5 - 3 cups frozen)
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or olive oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
3 large stalks celery chopped
1 large red bell pepper cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup canned coconut milk
2 cups chicken broth
4 ears corn shucked (or 2.5 - 3 cups frozen)
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or olive oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
3 large stalks celery chopped
1 large red bell pepper cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup canned coconut milk
2 cups chicken broth
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