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Early Fall Corn Chowder Recipe
No need for cream, this vegan corn chowder gets plenty of lush creaminess from the fresh yellow corn and a little kick from the hot red pepper.
Course Main Dish, Soup
Cuisine American
Prep Time 20 mins
Cook Time 1 hour
Servings
Ingredients
Early Fall Corn Chowder
  • 4 ears of corn husked
  • 1 yellow onion diced finely
  • 1 red jalapeno pepper or 1 red Fresno pepper
  • 4 cloves of garlic grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3 cups water preferably hot
  • 1 tbls sweet miso optional
  • 6 cups corn cob stock (see below) preferably hot
  • 1 lb Yukon Gold or Red potatoes, peeled or scrubbed really well and diced to bite size. 4–6, depends on size
Corn Cob Stock
  • 4 corn cobs kernels cut off for the soup
  • 4 garlic cloves lightly smashed
  • 1/2 onion rough chopped the ends of onions will also do
  • 1 tbls whole cumin
  • 1 tbls whole coriander
  • 12 whole black peppercorns
  • 9 cups water
Course Main Dish, Soup
Cuisine American
Prep Time 20 mins
Cook Time 1 hour
Servings
Ingredients
Early Fall Corn Chowder
  • 4 ears of corn husked
  • 1 yellow onion diced finely
  • 1 red jalapeno pepper or 1 red Fresno pepper
  • 4 cloves of garlic grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3 cups water preferably hot
  • 1 tbls sweet miso optional
  • 6 cups corn cob stock (see below) preferably hot
  • 1 lb Yukon Gold or Red potatoes, peeled or scrubbed really well and diced to bite size. 4–6, depends on size
Corn Cob Stock
  • 4 corn cobs kernels cut off for the soup
  • 4 garlic cloves lightly smashed
  • 1/2 onion rough chopped the ends of onions will also do
  • 1 tbls whole cumin
  • 1 tbls whole coriander
  • 12 whole black peppercorns
  • 9 cups water
Instructions
Early Fall Corn Chowder
  1. Cut the corn kernels off the cobs. Cutting the pointed end of the cob so it is flat when standing up vertical and placing the cob in a shallow wide bowl helps keep the kernels from flying about. Alternatively, you can run the cobs through a mandoline to remove the kernels from the cobs. If you are making the corn cob stock you can start that now then continue to step 2 below.
  2. Heat a stock pot or Dutch oven to medium.
  3. When the pan is ready, add all of the onion and sautee for few minutes, until the onions start to turn translucent.
  4. Add the jalapeño or Fresno pepper and sautée for 1 or 2 more minutes.
  5. Make a space in the center of the pan and add the grated garlic. Make a thin layer of garlic on the pan by pushing it down with the edge of a spatula. Cook until the garlic is fragrant and just starting to turn golden, but not browned, about 1 or 2 minutes.
  6. Add the ground cumin and coriander and stir. Let heat through until the spices become frangrant.
  7. Add the corn kernels and stir well to coat the kernels with the onion, garlic, red pepper and spices.
  8. Pour in the 3 cups of hot water slowly, while stirring the mixture.
  9. Put the lid on the pan, bring to a boil for just a minute or so, then turn the heat down so that it is simmering (just below boiling) and cook the corn mixture for 10 minutes.
  10. If the corn is still not cooked through and too firm continue to cook a little more. Starchier corn takes a little longer.
  11. Then blend the corn: If using a hand blender, add the miso if using and 1 cup of drained corn kernels at a time to the blender cup. Let cool a little before blending. Wrap a towel or paper towel around the stick above the cup so it won’t splatter out. Start by pulsing first, then blend until smooth. Pour the creamy mixture back in the soup.
  12. If using a standard blender, put the miso if using and 2 cups of corn with a small amount of the liquid in the blender and let cool for at least 5 minutes before blending. Stir occasionally to release steam. Put the blender lid on and hold it down with a kitchen towel while blending. Alternatively, place a towel over the lid before blending, blend for just a couple seconds, then remove the lid to release some of the steam. Repeat one or two more times if there is still a lot of steam. Then, continue to blend until smooth and pour the creamy mixture back into the soup pot.
  13. Slowly pour in 6 cups of stock to the pot, while stirring.
  14. Add the diced potatoes, stir well.
  15. Continue to simmer until the potatoes are done through. You can check the potatoes with a knife or toothpick which should go easily through the potato cubes without resistance.
  16. Garnish with diced mild or piquante red pepper if desired.
Corn Cob Stock
  1. Remove the kernels from the cobs and set aside the kernels for the soup or dish you are preparing or place in refrigerator until ready to use.
  2. Heat a stock pot to medium.
  3. Add the corn cobs, garlic, onion and spices and cook until fragrant (don’t allow to get dark or burn, not tasty in a stock)
  4. Add the water and bring to a boil. Some water will evaporate during the simmering leaving about 7–8 cups when the stock is finished.
  5. Once at a boil, lower heat to adjust for a simmer (light rolling boil) and simmer with the lid on for a minimum of 30 minutes and up to 11/2 hours.
  6. The corn cob stock is now ready for your soup. But, if not using immediately, allow to cool. Strain and place in containers for refrigerator or freezer loosely covered until cool enough to store in the refrigerator or freezer. The corn cob stock will last in the refrigerator for up to 5 days or in the freezer for 2–3 months.
Recipe Notes

SOS free version: Omit the miso. Instead, sprinkle the potatoes with [onion/garlic blend|https://thenoilkitchen.com/onion-garlic-blend] and/or ground cumin.