Potato and corn chowder. This right here is my new favorite soup. Bold, yes, and likely to change as new ones come around, but for now, this is it. The chowder is hearty and full of flavor but oddly enough it is a very simple recipe. Simple ingredients, easy to make. Which just adds to it’s all appeal.
This was a very old recipe from my blog that needed a major facelift, so it got it. A couple of tweaks on the recipe plus some new photos and it completley revived my love for this chowder.
The base of the soup is very simple. Onion, celery, and garlic. Seasoned with salt, cumin, and nutmeg. That’s it, so simple. We also get more flavor from adding in vegetable broth. I like to use a good quality flavorful broth. The bulk and heartiness of the soup come from potatoes. Then to top it off you stir some corn at the end. This is the basic recipe.
In my older recipe, I also added some tempeh, almost like vegan bacon. This is a great addition but I didn’t have any on hand when I was re-creating it. And if you’re not a vegetarian and you could sprinkle regular bacon on top but that’s not my thing. Another option is to stir through some chopped kale or spinach to add some greens. I like kale added but my husband isn’t a huge fan, so I skipped it. If you do this, stir through at the end with the corn. You just want to wilt the greens.
This recipe is:
- Hearty
- Flavorful
- Vegetarian and vegan
- Comfort food
- Easy
What’s in the recipe? Below is everything you are going to need
- Onion – flavor and great for the immune system with is much needed in these cooler months
- Celery – adds flavor and nice texture to the soup
- Garlic – another immune booster
- Vegetable broth- this will add a lot of flavors
- Cumin
- Nutmeg – it’s a small amount, but add a very nice touch
- salt and pepper
- Corn starch – for thickening. I also use an immersion blender to help thicken, but the cornstarch is good for this too
- Cilantro – optional but add nice, fresh flavor
- Apple cider vinegar – I love stirring through ACV at the end. It brightens the soup and is something I do in a lot of recipes. If something tastes a little dull, and you know you’ve added enough salt and seasoning, try adding a little acid like AVC, lemon, or lime.
Ingredients
Method
- Begin by sauteing onion over medium heat in a large stock pan for a few minutes with a large pinch of salt.
- I like to peel the potates first the use the time while the onions are cooking to finish dicing those and the celerly.
- After a few minutes of the onion cooking, add the celery and garlic with the seasoing. And another pinch of salt. Cook for a few more minutes.
- Add the broth and potatoes, bring to a boil, then reduce heat to low/medium and cook for 15 minutes. While this is cooking, whisk the cornstarch with the water.
- When the potatoes are tender, stir in the cornstarch water. THen stir through the corn and apple cider vinegar.
- Next I use an immersion blender and give it a few pulses to help thicken the soup. You can also scoop out a cup or so and blend in a blender then add it back. Or if you like the consitancy, leave as is.
- I top with a little grated cheese and fresh cilantro
Looking for more hearty soups and stews recipes? Check out the recipes I have listed below:
Tomato and Rice Soup – part soup, part stew. This definitely ticks the boxes for hearty, tasty, warming food. Made with pantry staples and comes together in less than 20 minutes.
Roasted Potato and Cauliflower Soup – Another simple recipe loaded with flavor. Roasting the vegetables brings out such a delicious flavor. Then it’s all blended together for a hearty soup.
Creamy Broccoli Cauliflower Soup – Broccoli cheese soup was a favorite of mine growing up. This is a much healthier, vegetable-packed option that doesn’t skimp on flavor
Another very easy and flavorful recipe made with mostly pantry staples is this Tomato Harissa Stew. Made with butterbeans but any white bean works too.
