Corn Chowder Creamy (Print Version)
# Ingredients:
→ Veggies and flavor bases
01 -
3 cloves garlic, finely chopped
02 -
2 celery stalks, cut into small bits
03 -
4 cups corn, sliced off 4 cobs
04 -
1 pound potatoes, chopped into cubes
05 -
1 medium red bell pepper, chopped small
06 -
1 large onion, finely chopped
→ Essentials
07 -
3 tablespoons of plain flour
08 -
4 cups vegetable broth, low salt
09 -
2 tablespoons butter with salt
10 -
1 tablespoon of olive oil
→ Spices and seasonings
11 -
1 ½ teaspoons salt
12 -
1 teaspoon smoky paprika
13 -
½ teaspoon dried thyme leaves
14 -
1 teaspoon black ground pepper
15 -
1 bay leaf
→ Toppings and extras
16 -
Chopped green onions to sprinkle on top
17 -
1 ½ cups plain Greek yogurt at room temp
# Instructions:
01 -
In a big pot over medium heat, warm up the olive oil. Toss in the onion, bell pepper, and celery, cooking for about 8-10 minutes until they're soft. Add garlic and melt the butter, cooking for just a minute until it smells great.
02 -
Mix the flour into the softened veggies to coat them. Pour in the broth, then toss in the potatoes, corn, thyme, paprika, bay leaf, salt, and pepper. Let it boil, then lower the heat and simmer without a lid for 25 minutes, stirring now and then, until the potatoes are super tender.
03 -
Pull out the bay leaf. Scoop 3 cups of the soup into a blender along with the yogurt and blend it creamy. Put it back into the pot and stir till it all looks smooth.
04 -
Scoop it into bowls, garnish with green onions, and add a bit more yogurt on top if you'd like.
# Notes:
01 -
Hot liquids expand when blending, so be super careful.
02 -
You can use a stick blender instead of a regular one.
03 -
It stores fine in the fridge for up to five days.