Healthy Vegetable Corn Chowder….Made from FARM FRESH Corn!
After looking high n low for a good recipe that wasn’t loaded with butter n cream, I came up with this version. It has all the essential elements of a chowder and the rich comforting flavor, but can be indulged in without a whole lot of guilt!
For the corn….
Microwave corn for 4-5 minutes. Cool and slice off kernels (you will need about 3 cups) Process 1 1/2 cups of corn kernel with 1 cup milk in a blender.
To make the Soup….
Heat a generous Tbsp of butter, add 2 tsp minced garlic, 1 tsp minced Jalapeño/green chilli & 2 small diced Yukon gold potato and a tsp of dry thyme. Cook till potato turns golden. Add 1 chopped shallot, 1 stick of chopped celery(optional) and 1 chopped carrot. Cook for 3-4 minutes on medium flame. Now add finely chopped zucchini (optional), mushrooms and red/green bell pepper (about 1 cup total). Cook for another 2-3 minutes. Now add 1 heaped tbsp of flour and cook for 1 minute. Then add 1 1/2 cup corn kernel, the corn milk prepared earlier, 2 cups of full fat milk and 3 cups of veg stock/chicken stock/water. Simmer for 10 minutes. Sprinkle with sliced green onion and serve hot with bread sticks/garlic knots!
Note: The secret of this soup lies in using premium quality corn!
If you do not have full fat milk on hand use 2 tbsp thick cream along with the reduced fat milk. However this recipe will not work well with fat free milk!