American · Dinner
New England Clam Chowder
replaced with Corn Chowder
A creamy vegetarian corn chowder built on a butter and onion base, thickened with potato and finished with milk and cream. Sweet corn kernels simmer with celery and thyme, seasoned with black pepper and a touch of smoked paprika. Served hot with a scatter of scallion.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
534Calories
11.3gProtein
31.5gFat
57.4gCarbs
15.2gSugar
6.2gFiber
563mgSodium
92mgChol
18.9gSat Fat
712mgPotassium
232mgCalcium
1.1mgIron
0.3mcgVitamin B12
8.4mgVitamin C
vegetarian
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Peel and dice the potato, finely chop the onion, dice the celery and slice the scallion, keeping everything separate on the board.
2
Sweat
Melt the butter in a saucepan over medium heat, add onion and celery and cook 5 minutes until softened and translucent with no raw bite.
3
Bloom
Stir in the thyme and smoked paprika and cook over medium heat 1 minute until the spices smell toasted and coat the vegetables evenly.
4
Simmer
Sprinkle in flour, stir 1 minute, then add stock and potato, bring to a gentle simmer over medium heat and cook 15 minutes until fork-tender.
5
Plate
Add corn, milk and cream, simmer over medium-low 5 minutes below a boil, season, ladle into a bowl and scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sweet corn kernels
- 11 oz311g potato
- 2/3 cup100g onion
- 22 celery stalk (80g)
- 4 tbsp56g butter
- 2 cup480ml vegetable stock
- 1 cup240ml whole milk
- 6 tbsp90ml heavy cream
- 2 tbsp16g all-purpose flour
- 2 tsp2 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp smoked paprika
- 22 scallion (24g)
- salt and black pepper to taste
