Tuesday, 4 February 2014

Corn Chowder

There is something so comforting about a nice thick sweet corn chowder. Paired with the jalapeño biscuits it's divine! What's even better is that it's so simple to make!

2 onions, diced
1 tbsp oil
1 tsp sugar
1 medium carrot, sliced and quartered 
3 medium potatoes, cubed 1/2"
2 ears of sweet corn (or two cans)
4 cups of vegetable stock
2 cups of water, 1/2 cup reserved
1 tbsp starch (potato or corn)
Salt to taste

On medium heat add oil and onion. When the onions are clear sprinkle the sugar and cook until browned, or caramelized. 

Add in the carrot and the vegetable broth and bring to a boil. Once boiling add corn and potato cubes and cook until soft, about 20 minutes. Remove about half of the soup and set aside. Using an immersion blender, purée the soup into a "rough" texture. Then add in the soup set aside and bring back to a low boil. 

With the 1/2 cup of warm water set aside, stir in the tbsp of starch and once dissolved stir slowly into soup. Voila! Perfect corn chowder! If you like more vegetables in yours you can add them. 


  1. Made this tonight - delicious and filling, not to mention healthy!

  2. It goes great with the beer bread biscuits!! Add in a little jalapeño flakes and garlic and your mouth will sing! :)