Amazing Vegetarian Corn Chowder
Vegetarian Corn Chowder recipe
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 2 | each |
onions
peeled, diced |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 4 | cups |
corn
cooked or raw |
|
| 3 | cups |
stock
vegetable |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
mace
|
|
| 4 | cups |
cream
|
|
| ½ | teaspoon |
rosemary leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 2 | each |
onions
peeled, diced |
|
| 45 | ml |
butter, unsalted
|
|
| 946 | ml |
corn
cooked or raw |
|
| 7.1E+2 | ml |
stock
vegetable |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
mace
|
|
| 946 | ml |
cream
|
|
| 2.5 | ml |
rosemary leaves
fresh, chopped |
|
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.
