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.
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
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.