Corn Chowder (V, V+, GF)

August 30, 2022

Servings: 4 - 5 hearty servings

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By: Meg Wert

4 ears of corn (husked and uncooked). Can use frozen corn if made 'out of season', though fresh is best! 🙂
2 - 3 tablespoons olive oil
2 cloves of garlic, chopped
1/2 large white onion, finely diced
1 pepper, diced finely
4 - 5 small - medium red potatoes, diced
32 ounces of vegetable broth
2 cups boiling water
1/4 cup fresh basil or fresh oregano (if desired for additional flavoring)
Salt and pepper to taste
**Recipe modified from Minimalistbaker**

Step 1 1. On medium heat use a large soup or sauté pan. Drizzle olive oil and begin cooking the diced onion, and garlic.
Step 2 2. After onions become translucent, add the potatoes and diced peppers and continue cooking.
Step 3 3. Husk and break cobs in half. Balancing on cutting board, cut off kernels and also place into pan.
Step 4 4. Place cobs in medium bowl and pour 2 cups boiling water over the cobs. This draws out the extra milkiness from the used cobs and gives a wonderful additional depth of flavor to the soup.
Step 5 5. Scoop 1 cup of the ‘milky water from the cobs’ bowl into the soup pan.
Step 6 6. Add 3 cups of the vegetable broth to the pan and lower heat simmer.
Step 7 7. Add salt and pepper.
Step 8 8. At this time, if using basil or oregano, add it now and stir in.
Step 9 9. As this cooks down, you may add an additional cup of broth or milky water. if needed.
Step 10 10. This soup can be served as is, or you can blend it to make it creamy and top with additional herbs.
Step 11 11. Enjoy!