Cold weather is perfect for soups and chowders. It’s hard to find good vegetarian chowder recipes, but I managed.
I adapted this from a recipe from Tyler Florence of the Food Network. I didn’t have fresh corn, so I used three cups frozen kernels. The recipe was still delicious!
2 tablespoons butter
1/2 yellow onion, diced
3 garlic cloves, minced
6 sprigs of fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
3 cups frozen corn kernels, slightly thawed
Salt and freshly ground black pepper
1. Heat the butter and 1 or 2 tablespoons olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme, and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes; bring to a boil and boil hard for about 7 minutes, until the potatoes break down.
2. Add the corn to the soup. Season with salt and pepper, and simmer 10 to 12 minutes.
3. Process two cups of the soup in a food processor and add back to the pot for extra creaminess. Serve. Parsley garnish is optional.
This soup is a great lunch with some crusty bread and a salad.