Sunday, September 4, 2011

Finally the recipe for my weekday Vegetarian Corn Chowder

Couple of weeks ago, I made vegan corn chowder after a rough day at work. My grocer is running a big local corn sale, I just have to make more. Mr Wonderful will have some lunch during the week. This soup also freezes well. You can portion it out and freeze it. The recipe was developed to be vegan, but I am making this for him today, I have to give him back some "dairy". I am using butter instead of olive oil. However there is no cream in this chowder, I used a corn puree to give the soup the same richness. I am using the potatoes, summer savory and zucchini from Week 10 CSA. I supplemented with the bi-color local grown corn and carrots. I also used up some chives and purple green beans from last week. Finally I got a chance to “measure” and here is the recipe.
Vegetarian Corn Chowder
2 ears of sweet corn. Husked, silk removed and cleaned.
4-6 red skin potatoes, cleaned and cube, about a cup
1 small onion. Peeled and cubed
1 clove garlic. Peeled, smashed and chopped
1 small carrot. Peeled and cube (about 1/2” pieces, I have really small carrots, I am putting in a few.)
1 small zucchini, cleaned and cubed (about 1” pieces)
A handful of green beans, cleaned, snap off the ends and cut into small ½” pieces. (I am using purple green beans from my last week CSA.
2 cups vegetable stock.
1 tbsp thyme, chopped
1 tbsp chopped summer savory
2 Tbsp chopped chives
Ghee, butter or Olive oil (if you would this be vegan)
Salt and pepper
Prepare vegetables
Snap the corn in half, stand it up on the cutting board
Cut the kernels off the cob, place in a bowl

Take the back of the knife and scrap the cob to remove all the bits and the juice.
Place ½ cup of the corn in the processor and puree.

In a large pot over med high heat, heat 2-3 Tbsp butter or olive oil.
Sauté onion for a few min till lightly translucent.
Add garlic and let both caramelized. 
Add thyme
Then Summer savory, let cook for a couple mins
Add potatoes and carrot, cook for few mins. Season with salt and pepper.
Mix in green beans and zucchini cook for additional few mins.
Add Corn kennels, mix well.
Pour in 2 cups of stock. Bring to a boil, correct seasoning. Cover and let it simmer for 3-5 min.
Bring to med-low heat, add corn puree. 
Stir and blend all the vegeViewtable together, Let it simmer till all the vegetable (best to check the potatoes) is tender.

To Serve: ladle in a deep bowl, sprinkle with some chopped chives and a small piece of summer savory
Serve 4 as a hearty dinner or 6 as first course.


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