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

  1. Heat a non-stick pot over medium heat.
  2. Add the finely chopped bacon and cook without any added fat until crispy.
  3. Remove the bacon and place it on a paper towel to drain excess grease.

Sauté the Vegetables

  1. In the same pot, melt the butter with a few drops of olive oil.
  2. Sauté the onion and leek for about 3 minutes until soft and translucent.
  3. Add the garlic and stir for 1 minute to release its aroma.

Build the Soup

  1. Add the sweet potato, corn, chicken stock, thyme, and paprika to the pot.
  2. Stir well, cover, and reduce the heat to low.
  3. Simmer gently for 20 minutes until the vegetables are tender.

Blend for Texture

  1. Remove half of the soup and blend it until smooth using a blender or immersion blender.
  2. Return the blended soup to the pot and stir to combine with the chunky portion.

Season and Garnish

  1. Season with salt and freshly ground black pepper. Stir in the chopped chives.

Serve

  1. Ladle the corn chowder into bowls and top with the crispy bacon pieces.
  2. 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