Every time I hear the word chowder, I think of Ace Ventura.
Woodstock: What’s the password?
Ace Ventura: New England clam chowder.
Woodstock: Is that the red or the white?
Ace Ventura: Ah, I can never remember that. White.
[door opens]
Ace Ventura: Yes.
And then I want to say it with a Boston accent: chow-dah.
However you say it, it’s amazing. At least, the corn chowder we made last night was. And it was sans cream, soy milk or tofu. Blasphemy, you say? Try it. And then tell me if I’m crazy.
I can imagine that this recipe would be a gazillion times better with fresh corn on the cob from the farmers market. I’m actually kind of dreaming about how amazing that would be. But, alas. All we had was the frozen stuff. And it was still pretty dang good.
Actually, I think The Hubster described it as real real good. {How can you argue with that?}
Corn Chowder
Ingredients:
- 1-2 tbs olive oil
- 1 onion, diced
- 1 sweet potato, peeled and cubed
- 1/2 tsp dried sage
- 1/2 tsp dried basil
- 1/2 tsp salt
- fresh black pepper
- 2 cups vegetable broth
- 2 cups frozen corn (or fresh)
Directions:
- Place onions into a medium stock pan and saute for 5-7 minutes, until translucent.
- Add sweet potatoes and continue to saute for another 3 minutes.
- Add herbs and salt and saute another minute more.
- Add corn and stock. bring to a boil.
- Reduce heat and simmer for about 15-20 minutes, until potatoes are tender.
- Puree half of the chowder. stir to combine.
- Optional: garnish with fresh basil.
- Serve with fresh bread of choice. Also would be great paired with a fresh salad.
For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, egg free, gluten free, wheat free, cinnamon free, and contains no msg.
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