This creamy, rich-tasting chowder is actually good for you. It's low in fat, and made with little salt and no dairy! The inspiration comes from Oprah herself, and her cook Rosie. We've been cooking it up for years now, and decided it's time to share our vegan version. Go for it while there's still fresh corn in the markets, some of the sweetest of the season. Frozen corn works well too, and our rendition is perfumed with nutmeg and fresh dill.
Makes 4 Servings
- 48¢ per serving
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*Optional ingredients are not counted towards pricing
corn kernels (fresh or frozen)
medium onion, sliced
- 2 3/4 cups water
red pepper flakes (or 2 pinches if you want a little heat)
ground or grated nutmeg
green or red bell pepper, finely diced
fresh dill, basil, mint, or parsley for garnish
Prep time: 20 minutes
Cook time: 30 minutes
- If you are using fresh corn, you'll need about three ears. Husk the corn, remove the silk, and with a sharp knife slice the kernels from the cob into a bowl. Then scrape the cob vertically with the knife to extract the remaining corn.
- In a medium-size soup pot, sauté the onion in the oil for 2-3 minutes, or until it softens. Add 2 cups of the corn and cook for a minute or more.
- Next, add the water, salt, black and red pepper, thyme, and nutmeg. Stir, cover, and simmer about 20 minutes, or until the corn is quite soft.
- Puree the soup in a blender or food processor until it is silky and return it to the pot. Add the last cup of corn, taste the soup for seasoning and add more as you like. (We enjoy an extra flourish of freshly grated nutmeg.) If the soup is too thick, add a little more water.
- Add the bell pepper now and simmer for a few minutes longer before serving, or until the pepper is softened. Ladle the chowder into bowls and garnish with the fresh herb.
Note: Chowder is so tasty on its own, but you can choose from many garnishes for a more substantial meal, such as garlic croutons, crumbled bacon, shrimp, or crabmeat for an extra-special treat.