Vegetable Corn Chowder

Vegetable Corn Chowder
Recipe type: Soups
 
Ingredients
For the Corn Stock:
  • Cobs from 2 large ears of corn (kernels removed and reserved. The volume of kernels should amount to about 2 cups)1 medium onion, peeled and coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 6 cups cold water
For the Vegetable Corn Chowder:
  • 2 tsp oil
  • 2 medium onions, peeled and finely chopped
  • 1 tsp salt
  • 2 stalks celery, finely chopped
  • 4 cups Corn Stock
  • 450g/1 lb potatoes, diced into small cubes
  • 100g/4 oz fresh broccoli florets
  • 3 medium carrots, peeled and diced into small cubes
  • 1 large sweet red bell pepper, stem and seeds removed, coarsely chopped
  • 2 cups fresh corn kernels (reserved from the cobs used in the stock)
  • 1 tsp salt
Instructions
For the Corn Stock:
  1. In a large pot, add the corn cobs, onion, celery and cold water. Bring to a simmer over medium high heat, reduce heat to medium and simmer for about 30 minutes. Strain, reserve the liquid and discard the solids.
For the Vegetable Corn Chowder:
  1. In a large pot over medium high heat, add the oil, onions and 1 tsp salt. Sauté for 5-7 minutes until the onions soften and start to brown, reduce heat to medium and continue to sauté, scraping the bottom of the pan with a wooden spoon as is needed. Add a few tablespoons of water periodically if the onions start to stick too much. Continue to cook and stir until the onions become deeply caramelized. It'll take about 25-30 minutes total. (It's a good idea to get the Corn Stock going just before caramelizing the onions, that way, both will be ready at about the same time).
  2. Add the celery and sauté for 4-5 minutes to soften. Add the prepared Corn Stock and potatoes. Bring to a simmer, cover and reduce heat to medium low. Cook for 30 minutes or until the potatoes are very soft. Purée the soup with a hand blender or in a regular blender in batches. Bring the soup back to a simmer, add the broccoli, carrots, bell pepper and corn. Cover, and simmer for another 15-20 minutes. Season with more salt if desired. Serves 6-8.