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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.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

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

  1. 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.

  2. Add the onions, carrots and celery.  Cook until they start to soften, about 4 minutes, stirring occassionally.

  3. Add the corn and salt.  Cook for 3 or 4 minutes.

  4. Pour in the vegetable broth, milk and coconut milk.  Simmer for 10 minutes.

  5. If using shrimp, add it now and let cook for another 5 minutes to warm up the shrimp.

  6. Adjust salt and Cayenne to your taste.

  7. Serve warm.  Maybe with a slice of warm whole wheat bread. Yum.