American
Gluten freeNew England corn chowder
Creamy sweetcorn and potato soup, vegetarian style
When the sweetcorn stands in late summer at farm stands from Maine to Connecticut, corn chowder is what goes on the stove. It is a milky, chunky soup of corn, potato and onion, thickened by simmering the stripped cobs in the stock. Many cooks start it with salt pork; this vegetarian version gets its depth from butter, smoked paprika and the cob stock instead. Chef's tip: scrape the bare cobs with the back of a knife to get the sweet corn 'milk' into the pot.
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
- 1 ⅜ oz butter
- 1 oniondiced
- 2 celery sticksdiced
- 3 sprigs fresh thyme
- ½ tsp smoked paprika
- 1 ⅛ lb potatoesfloury, peeled, 1.5 cm dice
- 3 ¼ cups vegetable stock
- 1 ¼ cups whole milk
- ½ cup single cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chives (optional)snipped
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Cut the kernels off the 5 fresh corn on the cob into a bowl, then scrape each bare cob firmly with the back of the knife to catch the milky pulp. Keep the cobs.
8 minStep 2: Melt the 1 ⅜ oz butter in a large pot over a medium heat and cook the 1 onion and 2 celery sticks for 8 minutes until soft but not brown. Add the 3 sprigs fresh thyme and ½ tsp smoked paprika for 1 minute.
9 minStep 3: Add the 1 ⅛ lb potatoes, 3 ¼ cups vegetable stock and the bare cobs, broken in half. Simmer for 15 minutes, until the potatoes are just tender.
15 minStep 4: Lift out the cobs and thyme stalks. Add the corn kernels and pulp and simmer 5 minutes, until the corn is tender and sweet.
5 minStep 5: Scoop out two ladlefuls, blend until smooth and stir back in to thicken. Add the 1 ¼ cups whole milk and ½ cup single cream and heat gently; a common mistake is boiling it now, which can make the milk split.
5 minStep 6: Season with 1 tsp salt and ½ tsp black pepper and serve topped with 1 tbsp chives.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new England corn chowder take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese