Corn Chowder

An extremely rich and filling vegetarian chowder.

Yield 4-6 servings
Time 25 minutes
  • large saucepan
  • wooden spoon
  • whisk
  • 1 T butter
  • 1 carrot, thinly sliced
  • 1 stalk celery, sliced
  • 1 t fresh rosemary, minced
  • 2 T fresh parsley, minced
  • 3½ c milk, cream, ½ and ½, sour cream, cream cheese, vegetable stock, or some combination of these*
  • 1 potato, chopped
  • 2½ c corn
  • ½ – 1 t salt
  • black pepper
Directions Melt butter. Over low heat, sauté carrot, celery, and herbs for 5 minutes, stirring frequently.

Add remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.

Notes *The combination you use will dictate the thickness of the chowder. I personally use 1 c milk, 1 c cream, 1 c sour cream, and ½ c cream cheese, which makes a thick, rich chowder. If you want a thick chowder without using such heavy ingredients, try this: Melt 3 T butter, whisk in ¼ c flour, and cook for one minute, whisking constantly. Gradually whisk in the liquid and add this in step two, above. 
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Soup Recipes     Vegetarian Cookbooks