It is one of the coldest winters I have ever experienced. It's a great excuse to make delicious chowders soups and stews! And I love love love a good corn chowder. What makes this a chowder is that it is a thick soup with a lot of veggies. A traditional chowder would have milk and bacon but this is as always a Vegan version!
• 2 1/2 cups corn ( have blanched and frozen some from our garden, but if you don't have that luxury frozen is fine just make sure its no salt added)
• 3 medium to large carrots cut in about 1/2'' rounds
• 3 stalks celery
• 1 pepper (I used green but red is fun too)
• 1 medium onion diced
• 3 cloves garlic minced
• 6 cups vegetable stock
• 3/4 cup flour, used as thickener, you might need more or less depending on the water content of your veg
• 2 tbsp olive oil
• 2 bay leaves
• 1 tsp sage
• 1 tsp black pepper
• 1 tsp salt
Saute the onion and garlic in the olive oil in a dutch oven or large stock pot, until the onion is translucent, add the other vegetables except corn and saute for about five minutes, carrots should be tender. As seen below.
yum tender carrots!
Then add the stock and corn and bring to boil.
the ingredients boiling
Then add your spices and whisk. Simmer for about an hour.
After an hour of simmering add the flour 1/4 cup at a time stir well, it should offer up some resistance every time more flour is added, if you want a thicker chowder add a bit more a thinner a bit less, just make sure you do not have any flour clumps they are no fun to eat!
Thickened and ready to enjoy
Yum and yum!