Creamy Corn Chowder (Print Version)
# Ingredients:
→ Veggies and flavor boosters
01 -
1 pound potatoes, chopped small
02 -
3 garlic cloves, finely chopped
03 -
1 medium red bell pepper, cubed
04 -
2 celery stalks, cut into small squares
05 -
4 cups corn kernels (roughly 4 fresh cobs)
06 -
1 big onion, finely chopped
→ Soup base essentials
07 -
3 tablespoons regular flour
08 -
2 tablespoons butter with salt
09 -
1 tablespoon extra virgin olive oil
10 -
4 cups veggie broth (low salt)
→ Spices and seasonings
11 -
1 teaspoon paprika with a smoky flavor
12 -
½ teaspoon dried thyme leaves
13 -
1 teaspoon ground black pepper
14 -
1 ½ teaspoon table salt
15 -
1 bay leaf, whole
→ Final touches
16 -
Green onions, sliced, for topping
17 -
1 ½ cups yogurt (Greek style, at room temperature)
# Instructions:
01 -
Pour olive oil into your pot and warm it on medium-high heat. Toss in the onion, celery, and bell pepper. Let them soften for about 8-10 minutes. Next, add garlic and butter. Stir until you smell the garlic, which takes around 1 minute.
02 -
Mix the flour with the veggies to coat them. Slowly add broth, then stir in potatoes, corn, thyme, bay leaf, smoked paprika, salt, and pepper. Let it boil, and once it does, lower the heat. Steam it uncovered for 25 minutes or until the potatoes soften.
03 -
Take out the bay leaf. Blend about 3 cups of the soup with Greek yogurt until creamy. Pour it back into the pot and mix everything together.
04 -
Spoon the soup into bowls. Sprinkle green onions on top, and if you like, add a little more yogurt for a richer taste.
# Notes:
01 -
Blenders can get messy with hot liquids since they expand when blended.
02 -
An immersion blender works nicely if you prefer it.
03 -
Leftover soup stays fresh in the fridge for about 5 days.