Awesome Corn Chowder

Corn chowder versus clam chowder…which do you prefer? When I think of chowder, I automatically think of corn chowder, not clam chowder. Am I alone in thinking of corn chowder instead of clam chowder? Am I the only one that likes corn chowder more than clam chowder? There is something about the taste of corn and cream that I absolutely love. I really love the subtle sweet taste of corn and when you add it to a creamy soup, it’s absolutely delicious. If you disagree with me, try this corn chowder recipe out.

Ingredients: 6 Potatoes – Red, Peeled and Cubed, 2 (11 oz) Corn – Whole Kernel (Canned), 1/2 Cup Bell Pepper – Green, Chopped, 1/2 Cup Onions – Yellow, Chopped, 1 Tablespoon Seasoning – Red Pepper Flakes, To Taste Seasoning – Salt, 2 Cups Vegetable Broth, 1 (12 oz) Package Tofu.

Cooking Instructions:

1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

2. To the potatoes add the corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from the heat.

3. In a blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

This recipe is so simple and once they taste it, they’ll be begging you to make it again. Just be sure not to tell them how easy it is.

Number 1 tip for making chowders: Start out with a slice of salt-pork. Render it in the soup pot by adding a little water and then browning slowly. When you add your onion and celery with some stock it will deglaze and add tremendous flavor. Keep it in the pot throughout the cooking and remove before serving.

Try this awesome corn chowder recipe and eat it with this great chicken marsala recipe.