I absolutely love corn chowder…even more than clam chowder. When I think of chowder, I think of corn chowder, not clam chowder. Nothing beats a really great corn chowder. Although, clam chowder in Boston is pretty darn good. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn chowder recipe out.
Ingredients: 6 Potatoes – Red, 2 (11 oz) Cans of Corn, 1/2 Cup Chopped Bell Pepper, 1/2 Cup Chopped Onion, 1 Tablespoon Red Pepper Flakes, Salt, to taste, 2 Cups Vegetable Broth, 1 (12 oz) Package Tofu.
1. Place the red potatoes in a large pot of salted boiling water. Cook until the red potatoes are tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
This recipe is super simple and once you make it for your family, they’ll be begging you to make it again. Just be sure not to tell them how easy it is.
Here is my number 1 tip for making chowders: Always start out with a slice or two of salt-pork. Render it in the soup pot by adding a little water and then browning slowly. When you add your onion and celery with some stock it will deglaze and add tremendous flavor. Keep it in the pot throughout the cooking and remove before serving. It is a MUST, and keeping your remaining salt pork in the freezer will put it at your fingertips throughout the soup season.