show the greek yogurt as a dollop and the cilantro chopped

Corn Chowder

Although corn is a wonderful summer vegetable, there is nothing like enjoying hearty corn chowder during the colder months of the year. If you can't get fresh vegetables, the next best thing is frozen vegetables, as they have been picked at peak ripeness and flash frozen. Just check to make sure there is nothing added to the vegetables you're buying. Although this soup uses Mexican spices, it isn't hot; it's just flavorful. If you want to add heat, use the poblano seeds and veins. The potato thickens the chowder. The recipe calls for a yogurt garnish, but if you want to keep it dairy free, use unsweetened plain coconut yogurt instead.
Prep Time 15 min
Cook Time 75 min
Serves 6 - 8
Prep Time 15 min
Cook Time 75 min
Serves 6 - 8

Ingredients

2 tablespoons grapeseed oil
2 stalks celery, cut into ¼-inch cubes
1 large yellow onion, cut into ¼-inch cubes (about 2 cups)
1 poblano chili, seeded, deveined, and cut into ¼-inch cubes
2 cloves garlic, minced
2 tablespoons sourwood honey
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound russet potatoes, peeled and cut into 1/4-inch cubes
1 - 16-ounce bag frozen roasted corn, divided (about 3 1/2 cups)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups unsalted or low-sodium vegetable stock, divided
1/4 cup roughly chopped fresh cilantro, for garnish
1/2 cup plain Greek yogurt, for garnish

Instructions

  1. In a medium stockpot, heat the grapeseed oil over medium-high heat until it's hot but not yet smoking. Add the celery, onion, poblano chili, and garlic. Sauté, stirring occasionally, for 10 minutes, until the vegetables are softened and just starting to color. Add the Sourwood Honey, salt, pepper, cumin, and coriander and cook for 1 minute, until fragrant. Add the potatoes and half of the corn and cook, stirring occasionally, for 5 minutes. Add 3 cups of the vegetable stock and bring it to a boil. Cover the pot, reduce the heat to medium low, and simmer for 30 minutes, or until the potatoes are completely softened.
  2. Remove the pot from the heat and add the remaining 1 cup of vegetable stock. Blend the soup in batches in a blender, 3 to 4 minutes per batch. Stir in the remaining corn. Ladle the soup into six-to-eight soup bowls. Garnish each serving with some chopped cilantro and Greek yogurt. Serve immediately. Store leftover soup in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Enjoy!