This rich and creamy corn chowder soup can easily be modified to accomodate a vegan version.
Recipe: Cream Corn Chowder
Ingredients
- 500 g fresh or frozen corn
- 1 slice of bacon, finely chopped
- 30 g butter
- A few drops of olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 leek, finely chopped
- 1 sweet potato, finely chopped
- 1 liter chicken stock
- 1 sprig of fresh thyme
- A pinch of hot paprika
- Salt and freshly ground black pepper
- 2 tbsp chives, finely chopped
- A drizzle of heavy cream for serving
Instructions
Prepare the Bacon
- Heat a non-stick pot over medium heat.
- Add the finely chopped bacon and cook without any added fat until crispy.
- Remove the bacon and place it on a paper towel to drain excess grease.
Sauté the Vegetables
- In the same pot, melt the butter with a few drops of olive oil.
- Sauté the onion and leek for about 3 minutes until soft and translucent.
- Add the garlic and stir for 1 minute to release its aroma.
Build the Soup
- Add the sweet potato, corn, chicken stock, thyme, and paprika to the pot.
- Stir well, cover, and reduce the heat to low.
- Simmer gently for 20 minutes until the vegetables are tender.
Blend for Texture
- Remove half of the soup and blend it until smooth using a blender or immersion blender.
- Return the blended soup to the pot and stir to combine with the chunky portion.
Season and Garnish
- Season with salt and freshly ground black pepper. Stir in the chopped chives.
Serve
- Ladle the corn chowder into bowls and top with the crispy bacon pieces.
- Garnish with a sprinkle of chives, a pinch of paprika, and a drizzle of heavy cream for an elegant finish.
Tips
- For a vegan option, substitute chicken stock with vegetable stock, use olive oil instead of butter, and omit the bacon.
- Pair this soup with crusty bread or a side salad for a complete meal.
- For added creaminess, mix in a splash of coconut milk or more heavy cream before serving.
Enjoy!
Source: Argiro Barbarigou