Corn chowder is a great summer soup and a nice change from just eating corn-on-the-cob! There are only a few ingredients and you can get creative with the toppings. Cutting the corn off the cob is easy if you have a sharp knife and a wide, flat bowl to cut it into. Just stand the husked corn cob on end and cut downwards. Also, an immersion blender is extremely handy to puree soup! This soup is creamy on its own from the pureed corn and potatoes!
Note: You can also use frozen corn if fresh corn is unavailable
2 cups veggie broth + 1 cup water
3 cups fresh cut corn (approx 4 ears)
1 small onion (or 1/2 med onion), minced
2 small (or 1 large) potatoes, peeled and chopped
1 Tbsp olive oil
1-1/2 tsp salt
1/2 tsp dried parsley
1 bay leaf
Whole fresh corn kernels, reserved
Chopped bell peppers or hot peppers
Chopped fresh herbs like parsley or dill
Roasted pumpkin seeds
Chopped roasted red peppers
Crumbled tempeh bacon
Heat olive oil in bottom of a soup pot and add minced onion. Saute for a few min until onion is soft.
Add veggie broth, water and seasonings and bring to a boil.
Add corn and potatoes, and simmer for 8-10 min.
Remove from heat and and puree soup, using an immersion blender or food processor (I like to puree it halfway and leave it a little chunky)
Add toppings of your choice and enjoy!