Corn Chowder

November 19, 2016


When the cold weather hits, there is nothing quite like a steamy bowl of homemade soup for lunch. Yesterday, I made Angela Liddon’s Metabolism-Revving Spicy Cabbage Soup, from her Oh She Glows Every Day cookbook. It was delicious with some added crush chili peppers to add a bit more spice. Today I made this corn chowder. I am not sure where I got the original recipe from, but it has been a favorite of mine for some time.

The original recipe calls for 4 cups of corn, but I only had 2 on hand, so today’s chowder will be not so corny. And I had some celery that needed to be used up, so I added that to the recipe.  I had a piece of sweet potato left from my cabbage soup yesterday, so used that instead of squash. That’s the best part of making soup; its not like a cake where you have to follow the recipe exact. Let your imagination (or fridge contents) run free.

This is a spicy, garlicy, delicious chowder. Ken was feeling a bit under the weather this morning (or maybe he just didn’t feel like rolling out of bed and going for a walk with the dog on this chilly morning.) so I am going to add extra minced raw garlic to his bowl to make an immunity boasting garlic soup. I made fresh bread yesterday, so I am pairing this chowder with homemade whole grain buns.

Chowder ingredients
Chowder ingredients

Corn Chowder with a Kick

  • 2 to 4 cups corn niblets (fresh, frozen or canned)
  • 1 cup butternut or buttercup squash (or sweet potato), cubed
  • ½ cup cooked white beans
  • 1 onion, diced
  • ½ cup celery, diced
  • 1 red pepper, diced
  • 1 large potato, diced (red or Yukon Gold)
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tsp chilli paste (or substitute jalapeños, cayenne or hot sauce), to taste
  • Salt and pepper, to taste
  • 3 tbsp chopped parsley, fresh or dried
Chowder before mashing
Chowder before mashing

Combine all ingredients in a large pot, except for the parsley, chilli paste, salt and pepper. Bring to a boil and simmer for about 30 minutes or until potatoes and squash are tender.







Mash with a potato masher or lightly blend with an immersion blender to make a thick soup but with lots of chunks of veggies in it. Add parsley and chilli paste, salt and pepper to taste.


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