Soup is a liquid food dish made from various foods which are mixed together in a pot usually with broth and usually cooked hot/boiling water until the flavor is extracted, forming a broth.
A soup is an appetizer kind of food course and the purpose to stimulate the appetite for the rest of the heavier foods to follow.
Soups are generally preferred and served as a first course of a substantial meal, but at times hors d’oeuvres acquire the first course and then in such situations ‘Soups’ are served as a second course after the serving of hors d’oeuvres, but either way ‘Soups’ play a very important role as an appetizer to digest and enjoy a complete meal.
Some of you may wonder that if you come to know some “soups” are classified as “chowders” and then naturally some questions may arise in your mind and totally you will be very eager to know, what’s the difference between soup and chowder and why some soups are classified as chowders.
So, now let us know what Chowder is:
Chowder is nothing but a thick, rich and creamy soup made from various food chunks such as seafood and/or vegetables often served with milk or cream and mostly eaten with saltine crackers. In fact, chowder was a fishermen’s stew made with seafood, but today, vegetable chowders are common, such as corn chowder and potato chowder.
When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowder, this version has milk, cream, and chunks of potatoes, but to add texture and maximize the sweet corn flavor, some of the corn kernels are blended with milk.
Types of Chowders:
Bermuda fish chowder
Southern Illinois chowder
Normally there will be five parts in the preparation of the “chowders”:
The main ingredient of the soup will be either vegetables, seafood and/or both at times.
Additional contributory ingredients which may include cream, diced onions, herbs and/or some non-vegetarian ingredients like bacon (For a vegetarian option, omit the bacon and use 2 Tablespoons of butter instead).
Generally broth or stock is preferred as the cooking liquid.
Normally cornstarch, flour, or potato is used as a thickening agent.
Salt, Pepper and other seasonings
But if you are particularly looking for pure vegetarian “chowders”, then you have come to the right place, because we are here to pick and explain the only vegetable soup mentioned in the above list of ‘Types of Chowder’ obviously none other than the ‘Corn Chowder’.
Today’s modern world has the facility of having a lot of comfort foods much easier than the past and Corn chowder is one of such ultimate comfort foods, and it is just because it’s much easier than what one may think when it comes to the preparation Corn chowder, only thing is that one has to be as hearty as possible.
Before we go through the details of the Recipe of a Creamy Vegetarian Corn Chowder, it is always better go through some tips given below, as they can be very helpful all through the process of preparing a Vegetarian Corn Chowder, deliciously successful and here are the tips for you:
Use fresh sweet corn, so that you can always get the Chowder creamy, without using heavy cream.
After you slice off the kernels, use the back of your knife to scrape the juices off the cob.
If at all, you do not know how to find the real fresh corn, then nothing more to worry and simply buy the one that is particularly in the husks because for sure, it’s the most fresh.
To get a rich, smoky flavor, the Chowder has to be seasoned with celery salt and smoked paprika, since corn gets cooked so quickly, this one is pretty fast and easy to make. So, in addition to the corn, you need to have chopped Yukon gold potato, diced red pepper and a can of light coconut milk (do not worry, the end result will not have a coconut taste).
Now let us move and go into the details of Recipe for Vegetarian Corn Chowder that requires around 35 minutes of time to perform this whole process with a bifurcation of 15 minutes for preparation and 20 minutes for cooking and thereafter getting ready for approximately 5 to 6 serves.
Ingredients required for a Creamy Vegetarian Corn Chowder:
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 ribs celery, diced
1 Yukon gold potato, diced
4 ears fresh sweet corn, husked
1 red pepper, diced
½ teaspoon celery salt
½ teaspoon smoked paprika
1 tablespoon sherry vinegar or white wine vinegar
2 cups vegetable broth
1 14-Oz.can light coconut milk
Sea salt and freshly ground black pepper
Chopped chives, for garnish
Optional: reserve some corn kernels and diced red pepper for garnish.
Heat the olive oil over medium heat in a large Dutch oven.
Add the diced onion along with a few pinches of salt.
Add garlic, celery, potatoes as and when you see that the onions are cooked soft.
Get the corn by slicing off the kernels and use the back of the knife to scrape the juices off of the corn cob, so as to add it to the pot.
Add the red pepper, celery salt, paprika, a pinch of salt, black pepper and stir thoroughly.
Then you can add the sherry vinegar, vegetable broth and coconut milk only after the potatoes are slightly softened by being cooked for approximately around 5 minutes.
Then continue to cook by covering and simmering for about another 15 more minutes, until potatoes are tender.
Let cool slightly, and then transfer half the soup to a blender.
Get the blend, back to the pot only after it is totally creamy, so that it can be added and then stirred properly.
Taste and adjust seasonings and serve with chopped chives.
So, here is the beautiful, light and the perfect spring soup and a true treat for the big corn chowder fans is all ready! Simply serve this hearty soup for lunch on its own, or for dinner along with a fresh salad and we are very much sure that it’s pretty safe to say that you will love it too, because what you’re getting here is a Vegetarian Corn Chowder with teeny tiny potatoes and sweet kernels of corn in every bite.
For sure, this can prove as the perfect soup for both the summer evenings with a big hunk of crusty bread. Dipping crusty bread into this soup as well as on cool fall days, this thick, creamy chowder hits the spot as an appetizer or light lunch at times.
Any of you too love the gorgeous ‘Vegetarian Corn Chowder’ and would like to have a try, then follow the above recipe and get going as early as possible, simply before the Soup season comes to a close.
If you are vegan, then you must try this above explained recipe of ‘Vegetarian Corn Chowder’, because it will definitely make you to feel that it is the one that has turned your favorite, though it can be a bit hard for you to pick favorites, but with this you definitely won’t care what temperature it might be outside, but you would prefer to have a bowl of this creamy, paprika used smoky flavored Corn Chowder anytime.