It’s hard to imagine truly enjoying a soup in full knowledge of the fact that 2 cups of heavy cream is a key ingredient.
That’s my beef with most chowder recipes out there. On top of the ridiculous fat content, cream really does not add much flavor. Fact is, a pureed potato or two creates a backdrop that could pass for a cream soup, and is far tastier.
This corn chowder proved to be the best of a few separate soup worlds: a blended base, a chunky component and a ton of flavor. And what’s not to love about a bowl full of fall colors.
- 3 Tbsp. olive oil
- 1 large onion, chopped
- 3 stalks of celery chopped
- 2 white potatoes, peeled and chopped
- 3-4 cups vegetable stock
- 1 large red pepper, finely diced
- 1 jalapeno pepper
- 2 cups frozen corn
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 2 tsp. cumin
- Heat 2 Tbsp. olive oil in a large, heavy pot. Add chopped onions, celery and potatoes. Saute until vegetables are soft — about 15 minutes.
- Remove from heat and pour in two cups of vegetable stock. Using either an immersion blender or a freestanding blender, puree the vegetables and the stock. Add corn to the pureed vegetables, along with salt, pepper, cayenne and cumin. Return heat to medium.
- In a separate skillet, heat remaining 1 Tbsp. olive oil. Remove pith and seeds from a jalapeno pepper and finely dice. Add to skillet along with diced red pepper. Saute for about 5 minutes and combine with pureed vegetables.
- Add vegetable stock to achieve desired thickness of soup. Cover and simmer for 10 more minutes. Serve warm