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Corn Chowder

The smooth base of this chunky corn chowder is made in the Vitamix, followed by stovetop veggies to add a crisp, corn-off-the-cob texture.
Corn Chowder

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Allergens: Soy

Yield:

1 ⅕ l (6 servings)

Total Time:

35 Minutes 15 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1.2 l (6 servings)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

600 ml (3 servings)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

600 ml (3 servings)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • (1 Tablespoon) extra virgin olive oil
  • 120 g (1 small) yellow onion, peeled, chopped
  • 520 g (2 medium) russet potatoes, cut into large chunks
  • 480 ml (2 cups) vegetable stock
  • 500 g (3 ) ear of corn [or 3 cup corn kernels, divided use], shucked, kernels removed
  • 120 ml (½ cup) soy milk [or milk]
  • (½ teaspoon) kosher salt, optional
  • (½ teaspoon) ground black pepper

Directions

  1. Heat a medium saucepan over medium low heat. Sauté onion in olive oil until soft, about 5 minutes. Add potatoes, stock, and 1 cup of corn. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
  2. Carefully pour mixture and milk into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 10 to 15 seconds.
  4. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve immediately, garnished with fresh chopped parsley if desired.

Chef's Notes

Our Berbere spice blend is delicious with this soup, both sprinkled on top as a garnish or blended in to suit your taste. This is a textured soup, however if you desire something more smooth, simply turn your machine to its highest speed during blending and allow to process until desired consistency is reached.

Ingredients

  • Tablespoon (1 Tablespoon) extra virgin olive oil
  • 120 g (1 small) yellow onion, peeled, chopped
  • 520 g (2 medium) russet potatoes, cut into large chunks
  • 480 ml (2 cups) vegetable stock
  • 500 g (3 ) ears of corn, or 3 cup corn kernels, divided use, shucked, kernels removed
  • 120 ml (½ cup) soy milk , or milk alternative
  • (½ teaspoon) kosher salt, optional
  • (½ teaspoon) ground black pepper

Directions

  1. Heat a medium saucepan over medium low heat. Sauté onion in olive oil until soft, about 5 minutes. Add potatoes, stock, and 1 cup of corn. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
  2. Carefully pour mixture and milk into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 10 to 15 seconds.
  4. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve immediately, garnished with fresh chopped parsley if desired.

Chef's Notes

Our Berbere spice blend is delicious with this soup, both sprinkled on top as a garnish or blended in to suit your taste. This is a textured soup, however if you desire something more smooth, simply turn your machine to its highest speed during blending and allow to process until desired consistency is reached.

Ingredients

  • (½ Tablespoon) extra virgin olive oil
  • 60 g (½ small) yellow onion, peeled
  • 260 g (1 medium) russet potatoe, cut into large chunks
  • 240 ml (1 cup) vegetable stock
  • 250 g (1½ ) ears of corn, or 1.5 cups corn kernels, divided use, shucked, kernels removed
  • 60 ml (¼ cup) soy milk , or milk alternative
  • (½ teaspoon) kosher salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Heat a medium saucepan over medium low heat. Sauté onion in olive oil until soft, about 5 minutes. Add potatoes, stock, and 1 cup of corn. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
  2. Carefully pour mixture and milk into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 10 to 15 seconds.
  4. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve immediately, garnished with fresh chopped parsley if desired.

Chef's Notes

Our Berbere spice blend is delicious with this soup, both sprinkled on top as a garnish or blended in to suit your taste. This is a textured soup, however if you desire something more smooth, simply turn your machine to its highest speed during blending and allow to process until desired consistency is reached.

Ingredients

  • (½ Tablespoon) extra virgin olive oil
  • 60 g (½ small) yellow onion, peeled
  • 260 g (1 medium) russet potatoe, cut into large chunks
  • 240 ml (1 cup) vegetable stock
  • 250 g (1½ ) ears of corn, or 1.5 cups corn kernels, divided use, shucked, kernels removed
  • 60 ml (¼ cup) soy milk , or milk alternative
  • (½ teaspoon) kosher salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Heat a medium saucepan over medium low heat. Sauté onion in olive oil until soft, about 5 minutes. Add potatoes, stock, and 1 cup of corn. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
  2. Carefully pour mixture and milk into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 10 to 15 seconds.
  4. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve immediately, garnished with fresh chopped parsley if desired.

Chef's Notes

Our Berbere spice blend is delicious with this soup, both sprinkled on top as a garnish or blended in to suit your taste. This is a textured soup, however if you desire something more smooth, simply turn your machine to its highest speed during blending and allow to process until desired consistency is reached.