Healthy Corn Chowder.

 

Tuesdays are my farmer’s market day.  I gain inspiration there and when I saw stacks and stacks of Florida corn on the cob… I knew I had to whip up this soup.  Perfect for a rainy afternoon.  Filling after a long swim practice for my girls.  Filled with protein and fiber.  All good!  Plus a nice vegetarian dish that my carnivores would find filling.

Ingredients:

4 Yukon gold potatoes, (I leave the skin on but you can remove it), washed and cut into chunks
Salt
Olive oil
2 yellow onions, diced
1 red bell pepper, diced
4 ears of corn, kernels sliced off the cob
3 cups of vegetable stock (low sodium)
1 cup of almond milk or regular milk will work
Ground pepper
1 teaspoon of chipotle chili powder
Fresh cilantro, diced

Directions:

Place the potatoes in a large Dutch oven and cover with water.  Add about 1 tablespoon of salt to the water.  Bring to a boil uncovered.  Then once boiling, turn the temperature down and cook until knife tender, which is about 15-20 minutes.  Drain and add to your stand mixer, with the paddle attached and slowly mix until mostly creamy (looking more like mashed potatoes).  If not, mash by hand with a potato masher.

In a large saucepan, heat some olive oil over a medium flame.  Add the onion and bell pepper.  Sauté until softened. Add a bit of salt and cook for 2 additional minutes.  Then add the mashed potatoes, corn, stock, milk, chili powder, salt and pepper.  The soup will thicken while it cooks for an additional 23-30 minutes.  Taste and adjust seasonings to your taste.

Prior to ladling into bowls, add some chopped cilantro – give a good stir.  Ladle into bowl and enjoy!

— Knead to Cook