Creamy Corn Chowder

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Creamy Corn Chowder

This is my all time favorite corn chowder. Inspired from the Moosewood Cookbook. I think it is pretty much the same as the original recipe. Best served with real cornbread on the side or underneath! It's much easier to use a hand blender rather than a stand-up blender. Just be careful about splashing hot soup or chopping of a finger.
Course Soup

Ingredients

  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 3 tablespoons butter or 3 tablespoons vegetable oil
  • 1 teaspoon coriander seed ground
  • 1 teaspoon cumin seed ground
  • 1 tablespoon chile minced (or to taste), can also use 1 tsp crushed red chili
  • 1 1/2 cups fresh tomatoes chopped (or 1 can crushed tomatoes)
  • 2 cups potatoes diced (leave on skin, much faster)
  • 1 bell pepper chopped (a combination of colored ones is nice)
  • 2 cups vegetable stock
  • 2 1/2 cups corn fresh cut from the cob (or frozen)
  • 1 cup milk
  • 1/2 cup monterey jack cheese grated
  • salt to taste
  • fresh ground black pepper to taste

Instructions

  1. In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
  2. Add the coriander, cumin, and chiles; saute for 2 minutes.
  3. Add the chopped tomatoes and cook until they are juicy.
  4. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
  5. Add the corn and heat thoroughly.
  6. In a blender, puree about half of the soup with the milk and cheese.
  7. Stir the puree back into the soup pot.
  8. Add salt and pepper to taste.

  9. Heat slowly until the soup is hot but not boiling. Keep watch so that the soup doesn't stick to the bottom of the pan.