Nice to have but not necessary
- measuring cups and spoons (if not, estimate)
- a metal strainer for thawing the corn
- a whisk for mixing the flour and water (you could also use a fork)
- a vegetable brush
The corn chowder recipe
1 tsp/5 mL olive oil
1 cup/250 mL chopped onion
1 leek (just the white part), thinly sliced
2 cups/500 mL vegetable stock
1 medium-sized potato, diced
1 cup/250 mL diced carrots
1 cup/250 mL peeled and diced sweet potato
1/2 tsp/2 mL dried parsley
2 Tbsp/30 mL whole wheat flour
1/4 cup/60 mL water
1 1/2 cups/375 mL milk
2 cups/500 mL frozen corn kernels, thawed
1 tsp/5 mL dried thyme
In a large saucepan over medium-low heat, heat the olive oil.
Add the onion and leek. Cook, stirring occasionally, until the onions are nice and tender (about 10 minutes).
Add the stock, potato, carrots, sweet potato and parsley.
Bring to a boil. Reduce heat. Cover.
Simmer until all the vegetables are tender (about 15 minutes).
In a small bowl, mix the flour and water. Add to the soup.
Add the milk. Stir.
Simmer for a couple of minutes.
Add the corn, thyme, and salt and pepper to taste.
Heat for a minute or two more.
- Use any vegetable oil in place of the olive oil.
- Use an orange sweet potato instead of a yellow one.
- Use canned corn, or fresh corn kernels, instead of frozen.
- Use a non-dairy milk substitute, like soy milk or rice milk, in place of the milk.
- Use about 1 Tbsp/15 mL fresh thyme in place of the dried thyme.
Ideas for making this recipe your own
- Add any other vegetables that appeal to you. The beauty of a chowder is that you can't really go wrong!
- Use your own
homemade vegetable stock.
- For a non-vegetarian soup, add some shrimp or diced cooked chicken.
- I thaw frozen corn in a metal strainer under running water.
- If your potato is thin-skinned, there is no need to peel it. Just give it a good scrub with a vegetable brush. If its skin is thick and rough, peel it.
- You can choose to peel your carrots, or not. If not, scrub them well.
Serve this dish with