December 7, 2009

Spicy Corn Chowder

Chowder is a favorite in the Pacific Northwest - the perfect dish for chilly, drizzly days. Served with warm rustic bread and some raspberry tea - life just doesn't get much better at the dinner table. This corn chowder recipe has been in my collection for a while and is always popular with guests. Thick and rich, this soup stands on it's own as a main dish.

Serves 6.
Keeps refrigerated for 3 days - freezes well.
  • 2 Tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon honey
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cumin
  • cayenne to taste - we like it moderately spicy
  • 3 golden potatoes, cubed
  • 2 cups veggie stalk
  • 1 cup almond milk (or whatever kind of milk you want)
  • 3 cups fresh, canned, or frozen corn kernels - save 1/4 cup for garnish
  • 1 teaspoon coarse sea salt
  • freshly ground back pepper
  • optional: sharp white cheddar or Parmesan cheese, grated
  1. Heat oil in a large pot. Add onion and saute until softened. Add celery and honey and cook until tender.
  2. Mix in spices and saute for a minute or two. Add the potatoes and stir together until well coated. Pour in the stock and milk and bring to a boil. Reduce heat to medium and simmer 15 minutes.
  3. Add corn and cook two minutes. Remove from heat.
  4. Working in batches, blend in a blender until smooth. Add more milk and stir well if it's too thick.
  5. Serve topped with ground pepper, cheese and corn kernels.

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