Share:

Divinely delicious!

A cream-free corn chowder that leaves nothing out of the taste and is so satisfying, those you serve it to will be asking for seconds (and so will you). I call it Can-I-have-another-bowl corn chowder.

Clean (and Cream Free) Corn Chowder
(adapted from Vegan Cooking for Carnivoires)

Ingredients:
1 tablespoons grape seed oil (or safflower oil)
1 large white onion (diced small)
5 6-inch celery stalks (diced small)
2 garlic gloves (minced)
2 table spoons organic, unbleached all purpose flour
6 cups broth* (organic vegetable or chicken)
2 ½ cups organic frozen corn
1 teaspoon of Old Bay Seasoning
2 Yukon Gold (or other yellow potato) (peeled and diced)
Kosher salt
Fresh ground pepper
1 bunch of chives (chopped)

Directions:
Prepare all the ingredients first and have in bowls ready to use.
Heat a large soup pot over high heat, add oil and wait until it shimmers.
Add onion & celery and sauté until transparent or about 2 minutes.
Add the garlic and cook 1 minute more.
Add the flour and stir with wooden spoon until well incorporated or about 2 minutes.
Add the broth a little at a time and stir. Scrap down sides of pot with spoon if needed.
Add the corn and Old Bay Seasoning and simmer until soup has thickened or about 5 minutes.
Puree’ ½ the soup in a blender until smooth.
Pour back into the pot with the remaining soup and add potatoes.
Simmer until the potatoes are cooked.
Season with salt & pepper.

Serve:
Ladle into 8-10 ounce bowls.
Top with chives.

To lower the carb intake, use only 1 potato and 1/2 the corn. If you want to make a little creamier or thicker, blend ½