Spicy Turmeric Corn Chowder with Chard, Kale and Spinach
Author: Veggiemental
Recipe type: soup
Yield: 6 servings
- 4 cobbs fresh corn (or 2 cups frozen/canned corn)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 stick celery, diced
- 1 carrot, diced
- ½ red bell pepper, chopped
- ½ small red or green chile (optional) - I like the taste of Serrano in this soup
- 2 medium-sized potatoes (or sweet potatoes), cooked until al-dente and cut into bite-sized cubes
- 6 oz chopped greens - I used chard, kale and spinach
- ½t turmeric powder - OR - 1t fresh turmeric, grated (recommended for best flavor)
- ½t cayenne pepper (optional)
- ½t sweet paprika
- 3T butter, plus 2t coconut or olive oil, for sauteing
- 6 cups corn stock, or vegetable stock
- ½ t salt
- ½ t pepper
- 3T pumpkin seeds, toasted (optional) to serve
- Chopped coriander or chives (optional) to serve
- Olive oil (optional) to serve
- Sour cream or yogurt (optional) to serve
- If using fresh corn, cut the corn from the cobbs.
- Make the corn stock with the cobbs, if using - see text above for instructions.
- In a large saucepan or crockpot, melt the butter and coconut or olive oil until smoking.
- Add the sweetcorn and saute for about 8-10 minutes, until the butter is absorbed and the corn becomes sticky and charring in parts.
- In a separate pan, saute the onion for about 5 minutes on medium flame until translucent.
- Add the garlic, celery and carrot and saute 5 minutes more.
- Add the chopped chile, turmeric and other spices, if using. Stir for 30 seconds.
- Add the corn, stirring to combine and now bring the stock and bring to a boil.
- Turn down to a low simmer and cook for 8-10 minutes, until the vegetables taste done.
- Take off the lid and using a slotted spoon, remove ¾ of the solids.
- Put the solids into a blender, along with about half of the liquid and blend until smooth.
- Return the puree to the pan, along with the cooked potatoes and the chopped greens.
- Add salt and pepper and stir.
- Turn the heat back on and simmer on low for about 10 minutes, stirring often, until all the vegetables are tender.
- Check the seasoning and add more salt and pepper to taste, if needed. Add an extra pinch of cayenne pepper, if using, for additional kick.
- Spoon into soup bowls and top with a drizzle of olive oil, a sprinkle of pumpkin seeds, swirl of sour cream and a pinch of fresh coriander or chives.
Add another 20 minutes to the prep/cook time, if making the corn stock from scratch.
You can easily make this a vegan soup, by replacing the butter with a vegan margarine, and omitting the dairy garnish.
Chives, parsley or coriander all work well as a herb in this soup.
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/spicy-turmeric-corn-chowder-chard-kale-spinach/
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