In August I freeze corn fresh from the farmers market to use in this and other dishes during the long Midwest winter. By quickly blanching the shucked ears in boiling water, cutting off the kernels, and freezing in two cup portions, I can have sweet corn year round.
Sometimes I stove-top roast the frozen kernels in a little olive oil to use in Mexican inspired dishes such as Vegetable Quesadillas, Sweet Potatoes with Beans and Corn, or this easy make ahead Sweet Potato and Chicken Casserole from Skinnytaste.
Here’s my adaptation of Lisa Leake’s Veggie Corn Chowder from her 100 Days of Real Food Cookbook.
Vegetable Corn Chowder
This hardy and slightly sweet chowder is quick to make. Sometimes I toss in those little salad shrimps for variety and extra protein.
Ingredients
- 3 tbsp butter or ghee
- 2 tbsp white whole wheat flour
- dash Cayenne pepper
- 1 large onion, diced yellow or white
- 4 large carrots, peeled and sliced (if organic, just scrub clean, no need to peel)
- 3 large celery stalks, diced
- 3 cups corn I use frozen, but canned is okay too
- salt to taste
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup full-fat coconut milk from can, not carton
- 1 cup frozen salad shrimp (optional)
Instructions
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Melt butter in a large pot over medium heat. Whisk in the whole wheat flour and Cayenne pepper to make a thin paste which will help give the soup some extra body. Cook and stir for a minute or two, be careful that it doesn't start to burn.
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Add the onions, carrots and celery. Cook until they start to soften, about 4 minutes, stirring occassionally.
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Add the corn and salt. Cook for 3 or 4 minutes.
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Pour in the vegetable broth, milk and coconut milk. Simmer for 10 minutes.
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If using shrimp, add it now and let cook for another 5 minutes to warm up the shrimp.
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Adjust salt and Cayenne to your taste.
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Serve warm. Maybe with a slice of warm whole wheat bread. Yum.
