During the winter I’m a huge soup fan. I tend to stick to my usual chopped vegetable soups, but every now and then I like to experiment with something new. I’ve come across a few recipes for corn chowder and just never got around to doing it. It’s mainly because corn on the cob isn’t really in season when it’s soup season. Despite not being able to find fresh corn, I decided to try the recipe with canned corn. Granted, I have nothing to compare it to, but it turned out deliciously! The corn makes the chowder a bit sweet and the cayenne gives it a bit of a kick. (the recipe calls for Cajun seasoning, but I can NEVER find it when I look at the grocery store. Anyone know where I can find Cajun seasoning in Canada?)
Definitely recommend trying the recipe if you’re in the mood for a warm and hearty soup. Blending some of the corn and the potato together gives the thickness the soup needs, without having to use flour to make a rue. (fun trick!)
- 4 ears corn shucked and steamed (this recipe also works with canned corn if needed. In that case, it is 3 cups of corn kernels)
- 2 large red potatoes peeled and chopped
- 1 tablespoon olive oil
- 1 large white onion
- 5 cloves large garlic minced
- 3 large carrots peeled and chopped
- 3 large stalks celery chopped
- 1 large red bell pepper cored and chopped
- 1-½ teaspoons sea salt
- 2 teaspoons Cajun seasoning or 1 teaspoon of cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- 2/3 cup full-fat canned coconut milk
- 2 cups vegetable or chicken broth
- If using fresh corn: Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 7 minutes.
- Use tongs to remove corn from the boiling water and place on a cutting board.
- Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
- While the potato is cooking, saute the rest of the vegetables. Add the oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10- 15 minutes.
- Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
- Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 20 minutes.
- Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.