Spicy Turmeric Corn Chowder with Chard, Kale and Spinach
 
Prep time
Cook time
Total time
 
A hearty, chunky corn chowder, with potatoes and greens, perfect for a cold winter's supper.
Author:
Recipe type: soup
Yield: 6 servings
What You Need
  • 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
How You Make It
  1. If using fresh corn, cut the corn from the cobbs.
  2. Make the corn stock with the cobbs, if using - see text above for instructions.
  3. In a large saucepan or crockpot, melt the butter and coconut or olive oil until smoking.
  4. Add the sweetcorn and saute for about 8-10 minutes, until the butter is absorbed and the corn becomes sticky and charring in parts.
  5. In a separate pan, saute the onion for about 5 minutes on medium flame until translucent.
  6. Add the garlic, celery and carrot and saute 5 minutes more.
  7. Add the chopped chile, turmeric and other spices, if using. Stir for 30 seconds.
  8. Add the corn, stirring to combine and now bring the stock and bring to a boil.
  9. Turn down to a low simmer and cook for 8-10 minutes, until the vegetables taste done.
  10. Take off the lid and using a slotted spoon, remove ¾ of the solids.
  11. Put the solids into a blender, along with about half of the liquid and blend until smooth.
  12. Return the puree to the pan, along with the cooked potatoes and the chopped greens.
  13. Add salt and pepper and stir.
  14. Turn the heat back on and simmer on low for about 10 minutes, stirring often, until all the vegetables are tender.
  15. 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.
  16. 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.
Notes
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/