Summer Corn Chowder


What is more quintessential summer than grilled corn? I have distinct memories from my childhood of many, many ears of corn on the cob when at the beach. You know- those that you load with butter and are bound to get a bit stuck in your teeth.

While I’m not as big of a fan of corn as I used to be, I saw a few beautiful pictures of corn chowder that inspired me to explore. I added roasted cauliflower to 1) add a depth of flavor, since it’s slightly caramelized and nutty from roasting 2) get an extra nutrition boost 3) to emphasize the creamy texture of chowder without tons of cream. Loading this up with a few more veggies in the mirepoix makes this a chowder you can feel good about eating.

The blue herb on top is actually African Blue Basil, an amazing find from the farmers market one Sunday. It’s absolutely gorgeous. If you can get your hands on it, get it!

Summer Corn Chowder
Makes 6-8 servings

  • 1-2 tablespoons of oil (enough to generously coat bottom of pot)

  • 1 onion, diced

  • 2 carrots, diced

  • 1 stalk celery, diced

  • 1 tablespoon minced garlic

  • 1 head cauliflower, cut in florets and roasted (toss in oil and bake for ~25 min at 400 degrees in oven)

  • 2 cups corn (about two ears), plus an extra ear to grill and use for garnish

  • 1 cup vegetable or chicken stock

  • 1 can coconut milk (full fat)

  • 1 cup milk of your choice (can be nut milk, coconut milk, or regular milk- the thicker you choose, the creamier)

  • 1 teaspoon turmeric (mainly for color)

  • basil, to garnish

  • pumpernickel croutons, to garnish (see here)

In a large pot (I used my ceramic one here), saute onion, carrot, and celery in oil over medium heat. Once onion is translucent and beginning to brown, add in garlic and corn. Saute for an additional minute and then add in cauliflower, stock, coconut milk, other milk of your choice, and turmeric. Bring to a boil and then simmer for ten minutes.

It’s up to you how much you want to blend this for texture. I personally liked having some of the cauliflower and corn still in tact, so I blended about 2/3 of the mixture. Scoop out the mixture, place in a blender and blend until smooth, and then place in back in the pot (or use an immersion blender if you have it). Garnish with basil and pumpernickel croutons (see here on how to make those- I used them in a recent panzanella) Serve immediately.

This stores in an airtight container for about 4 days.

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