Amazing Vegetarian Corn Chowder
Submitted by azlitbit
Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsA vegetarian corn chowder that gets its body from pureed corn and cream instead of the usual bacon and potatoes. The double-onion cook (slow sweat in butter, then more cooking with the corn) builds the foundation of sweetness that defines a great chowder. No browning, no caramelization, just patient softening until the alliums turn translucent and lose their bite.
Mace is the surprise spice doing the secret work. It’s warmer and less aggressive than nutmeg, and a quarter teaspoon is enough to round out the corn without crossing into pumpkin-spice territory. The fresh rosemary stirred in at the end gives a piney top note that keeps the cream from feeling heavy. Pureeing the soup completely smooth before adding the dairy is what separates this from a chunky chowder, putting it closer to a French-style velouté.
Chef Tips
- Fresh summer corn (cut straight off the cob) is the best. Frozen corn works year-round but tastes flatter; thaw and drain it first.
- Don’t boil the soup once the cream is in. A hard boil can break the emulsion and turn the chowder grainy.
- Strain through a fine-mesh sieve after pureeing for restaurant-smooth texture.
- Garnish with whole reserved corn kernels and snipped chives for color and crunch.
Variations
- Swap mace for a pinch of smoked paprika for a smokier, southwestern profile.
- Add 1 diced roasted poblano or jalapeño for gentle heat.
- Top with crumbled cotija or feta and a squeeze of lime for a Mexican corn soup twist.
Ingredients
Directions
COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the stove.
Cook, stirring occasionally, until the onions are soft, about 10 minutes.
Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes.
Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and purée until smooth.
Replace the soup in a pot on the stove over medium heat and add rosemary leaves, milk and cream.
Cover and bring to a boil.
Reduce heat to low and cook 5 minutes.
Serve piping hot.
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