The first day of Spring this year brought rain. So what better a way to spend a rainy day than to serve corn chowder to warm us up?
This was my first ever attempt at making soup and it was a hit!
I adapted The Barefoot Contessa’s Cheddar Corn Chowder to accommodate vegetarians:
1/8 cup olive oil
3 cups chopped yellow onions
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground tumeric
6 cups vegetable stock
1 pound medium-chopped red potatoes, unpeeled
5 cups frozen corn kernels
1 cup half-and-half
1/2 cup shredded white cheddar cheese
Sprinkle of bacon bits (soy-based)
In a stockpot over medium heat, combine the olive oil, butter, and onions and cook until the onions are translucent, about 10 minutes.
Stir in the flour, salt, pepper, and tumeric and continue cooking for 3 minutes. Add the vegetable stock and potatoes, bring to a boil, and simmer for 15 minutes. Add the corn, half-and-half, and cheese and cook until the cheese is melted, about 5 more minutes. Serve with bacon bits.
This was a really delicious soup with bits of corn and potatoes in every spoonful. It was rich due to the cheddar cheese and had a lot of onions, almost turning it into an onion soup. It turned out thinner than I expected, but was still full of flavor. Making soup was easier than I expected and this soup was quite hearty.