So for my soup challenge I’ve made a corn chowder.
I’ve never actually made a chowder before, but I enjoyed doing this. It was very easy. I thought it would be difficult to get the “chowder” aspect, but with the corn meal mixture, it did it for itself.
1 Yellow Onion, diced
3 Russet Potatos, diced
1/2 Cup Cream [I used half&half]
4-6 Cups Veggie Broth
2 TB corn meal
2 TB flour
1 2LB Bag of Frozen Corn, drained and patted as dry as possible [It’s out of season, so I would have used fresh, however I’ve heard frozen is just as fresh, so whatever]
salt, pepper, olive oil, lime, cilantro, avocado, cheese [optional]
In a pot; saute the onion.
While that is cooking, mix the flour and corn meal together in a bowl. Add a small amount of water to form a doughy mixture. This thickens the chowder once it’s all in the pot.
Once the onions are ready, add to the pot – the potatoes, broth, cream, and corn meal mixture. Boil for about 6-8 minutes to allow the potatoes to soften.
After boiling for that amount of time, add the corn. Cook on med-high for another 15 minutes at least. I like to let my soups go for a longer amount of time to develop better flavors. You can add spice or other complimentary seasonings too.
Serve. Top with sliced avocado, cilantro, cayenne pepper [optional], and squeeze on some lime.