Creamy Summer Corn & Potato Chowder
Although this recipe is written for a Vitamix, you can easily cook this in a stockpot and just use a hand blender to blend the ingredients once hot.
Sometimes I like to have a lot of corn and just a little soup (like in the photos) so I will increase the corn to six ears fresh corn instead of four. Go with whatever you're in the mood for!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
contains white meat
gluten free
red meat free
shellfish free
dairy free
- chopped parsley for garnish
- 2 cups chicken stock or broth
- â¾ cup chopped onion
- 1 tablespoon l
- kernels from 4 ears fresh corn divided
- 1 large russet potato, cut into small bite-sized cubes
- â½ cup reduced-fat milk (i've used almond milk wit
- 1/3 cup silken tofu
- 1 t kosher salt (or to taste this soup needs a lot of seasoning!)
- â½ t freshly ground pepper
- Carbohydrate 3.1527771088 g
- Cholesterol 0 mg
- Fat 2.3561942772 g
- Fiber 1.43544379685645 g
- Protein 8.553942772 g
- Saturated Fat 0.401803007054667 g
- Serving Size 1 1 recipe (415g)
- Sodium 564.386957976 mg
- Sugar 1.71733331194355 g
- Trans Fat 0.21860971386 g
- Calories 70 calories
Preheat large saute pan over medium heat. Add onion, saute about four minutes or until soft. Add half of corn kernels, potato and stock, bring to a boil then simmer until potatoes are soft (about 15 minutes). Add milk, tofu and cooked potato mixture to Vitamix (or stockpot, saucepan, etc. then just use a hand blender once hot). Start on Variable 1, quickly go to 10, then to high. Blend for 2-3 minutes until soup is very hot. Add remaining corn to soup and stir. Carefully taste soup and add kosher salt to taste. Serve in heated bowls (I just heat mine in the microwave) and garnish with chopped parsley.
