I love, love, love corn. And mix it in with a creamy, delicious broth, as I did for this chowder, and we’re good to go. With the fall weather settling in (although you wouldn’t know it after this weekend here in Montreal where summer made a brief return) a soup is the way.
I love, love, love corn. And mix it in with a creamy, delicious broth, as I did for this chowder, and we’re good to go.
With the fall weather settling in (although you wouldn’t know it after this weekend here in Montreal where summer made a brief return) a soup is the way to go. Not only does it provide a delicious dinner, but there is enough left over the next day for an equally scrumptious lunch.
I got this recipe from The Gluten Free Vegan, but I played around with the recipe a bit depending on what I had in my fridge. I am not generally the type to follow a recipe to the tee, but it was still delicious. I didn’t make it vegan (I used 2% milk) but again, I think you can play around with it.
I think what took this recipe to the next level was roasting the corn. It really brought out the colour and the delicious taste. I always thought this was a time-consuming dish to make but really, it was so simple.
You can get the full recipe here, but this is how I adapted it:
What you’ll need
2 cobs fresh corn cut off the cob (about 3 cups of kernels)
1 tablespoon olive oil
2 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 teaspoon dried rosemary
1 1/2 tablespoon chickpea flour (any flour will do)
3 1/2 cup 2% milk
1 large potato, diced (I didn’t peal)
Salt & pepper to taste
Chopped green onion
What to do:
1. Preheat the oven to 350F
2. Line your pan with parchment paper. Spread out the corn and drizzle with olive oil and a little salt and pepper. Place in the oven for about 20 minutes or until the corn begins to caramelize. Stir halfway through and be sure not to overcook (burnt corn will not taste as good!)
3. Meanwhile, heat the butter in your soup pot over medium heat. Once the butter has melted, add in onions, garlic, dried herbs. Stir until soft (about 5 minutes or so)
4. Sprinkle flour over the vegetables and mix together for a few minutes.
5. Next, add in the milk and potato. Here is where you’ll need to keep a close eye because you don’t want it to stick to the bottom. Once potato is tender, add in corn
6. Once all ingredients were mixed together, I used an immersion blender to make the soup a little thicker.
7. Top with a little extra salt and pepper and the green onion and you’re ready to serve.
I was so impressed with how this turned out that I bought corn last night to make this again this week! What’s your favourite cool weather meal?