With the weather turning cooler I am finding myself cooking more soup and stews for dinner at night. One of my favorite soups is a good corn chowder made with sweet corn from the summer. Of course if you don’t have sweet corn left over from the summer you can use store bought as I sometimes do as corn never last long in my house.
Creamy Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 2 1/2 cups water
- 2 cubes vegetable bouillon
- 2 cups corn 2 cups soy milk 1 tablespoon flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat oil in a large skillet over medium heat.
- Stir in onions and celery; cook until just slightly golden.
- Stir in carrots and garlic; cook until garlic is slightly golden.
- In soup pot bring water to a boil over high heat.
- Stir in bouillon, and reduce heat to medium.
- When bouillon cubes have dissolved, add corn and the vegetables from the skillet.
- Cook until vegetables are tender. Add water, if necessary.
- Reduce heat to low, and pour in 1 cup soy milk.
- Stir soup well, then stir in remaining 1 cup soy milk.
- Quickly whisk in flour.
- Stir in parsley, garlic powder, salt, and pepper.
- Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
- Note: you can use Vegetable broth in place of water and bouillon cube. Also you can use regular milk if your not a fan of soy milk
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