Prep 0 mins
Cook 45 mins
Adapted from a non-vegetarian recipe in Real Simple magazine.
- 1 large sweet onion, pared into 8 chunks
- 4 scallions, sliced
- 2 garlic cloves, chopped
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon crushed red pepper flakes
- 2 large red potatoes, cut into chunks
- 20 ounces frozen corn
- 4 cups vegetable broth
- 1 tablespoon liquid smoke
- 1 cup half-and-half
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
- Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
- Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
- Transfer half the soup to a blender and puree until smooth.
- Return to the pot, add the salt and pepper and stir to combine.
A great twist on a corn chowder, and vegetarian too. Love the addition of smoked paprika and red pepper flakes. Thank you.
Yum! This a great corn chowder recipe, but I did a few things differently. I didn't just pare the onion and instead I chopped it all up. Also, I didn't use olive oil, just a bit of nonstick spray. I also swapped regular 1/2 and 1/2 for a decent brand fat-free 1/2 and 1/2 to cut the fat.
This was a nice switch-up from our usual corn chowder. I added in some cooked diced red skinned potatoes. I held back half of the liquid smoke, and added some of it at the end to taste. Be careful, not all liquid smokes are good, at least one of the cheaper brands is pretty harsh tasting.