Created by: Julia Mueller, The Roasted Root
For cooking when the weather outside is cold, sweet, juicy corn is one of my favorites – it's just so versatile in both sweet and savory recipes.
When I was growing up, I loved it when my mom made chicken corn chowder using fresh corn. There’s nothing cozier than a good hearty soup to warm your belly when it’s chilly outside.
Traditional corn chowder is made with cream and is thickened with a roux made from butter and flour. While a good chicken corn chowder topped with bacon, sour cream and cheese is my idea of perfect comfort food, I tend to make my chowders on the healthier side. I also make them gluten-free because of personal dietary restrictions and sometimes vegetarian for my friends who don't eat meat.
In the interest of keeping this recipe filling yet healthful, I skipped the roux, used only a small amount of cream and blended up a cooked potato to thicken up the chowder. I used Cajun seasoning to bring a little heat and unique flavor to the soup. You can adjust the amount of spice to taste and even add chipotle or cayenne pepper to give the meal an extra kick.
While this corn chowder requires several steps for preparation, it truly is a simple process. You start by steaming corn and a potato. While the corn and potato are cooking, you sauté up the vegetables that make up the chunky, comforting part of the soup. Half of the corn will be blended along with one of the potatoes for the thick chowder portion of the recipe. The other half of the corn stays in kernel form and the end result is a hearty meal that satisfies your palate and your hunger. Serve the chowder with chopped green onion for a flavor-packed nutritious dinner.
- 4 ears corn, steamed
- 2 large red potatoes
- 3 Tbsp. olive oil
- 1 large white onion
- 2 large carrots, peeled and chopped
- 3 large stalks celery, chopped
- 1 large red bell pepper, cored and chopped
- 4 cloves garlic, minced
- 1½ tsp. sea salt
- 1½ tsp. Kroger Cajun seasoning
- ½ cup cream
- 2 cups low-sodium vegetable broth
- Place ears of corn into a large pot and cover with water. Cover and place on the stove. Bring to a full boil and cook until corn is plump and juicy, about 5-8 minutes.
- Use tongs to remove corn from the boiling water and place on a cutting board.
- Chop one of the red potatoes in half and carefully place into the boiling water. Allow potato to cook until soft, about 10-15 minutes. Dice the second red potato into ½” pieces for sautéing with the rest of the vegetables (see step 4).
- Add the olive oil to a large pot, along with the diced red potato, chopped onion, carrots, celery, bell pepper, garlic, sea salt and Cajun seasoning. Heat to medium-high and sauté, stirring occasionally, until vegetables have softened, about 10 minutes.
- Use a knife to cut the corn kernels off all of the ears of corn. Place half of the kernels in a high-powered blender along with one cooked potato. Add the cream and vegetable broth to the blender and blend until completely smooth.
- Add the other half of the corn kernels to the pot with the sautéed vegetables and pour the pureed corn and potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potatoes have softened, about 5-10 minutes. Remove from heat and serve with chopped green onion and a sprinkle of Cajun seasoning.