Creamy Veggie Corn Chowder
Soup season is on!
It’s corn season here in CO and that means allllll the transition from summer to fall meals inspired by this sweet local fare. The weather has been a little up and down, but it’s never too early for a simple soup that embraces seasonal eating - but is also quick, delish, and totally preppable to make your meal prep simple!
Ready in just about 30 minutes, this simple, veggie-loaded corn chowder recipe packs a ton of flavor, and some secret protein as well!
Creamy Veggie Corn Chowder
Prep Time: 10 minutes
Cook time: 20 minutes
Servings:
Ingredients
4 cups of corn (fresh, frozen or canned)
2 medium russet potatoes
2 stalks celery
1 large carrot
1 red bell pepper
1 shallot
2 cloves garlic
1 Tbsp cumin, ground
2 Tbsp olive oil
4 cups chicken bone broth (or vegetable stock)
1 cup cottage cheese, blended
salt & pepper to taste
Instructions
In a large pot over medium heat, add olive oil to heat.
If using fresh corn, cut corn from the cob and place into medium mixing bowl
Dice celery, carrot, and bell pepper. Add to the bowl with the corn.
Add corn, celery, carrot, and bell pepper into the pot and cook 3-5 minutes or until fragrant.
Mince shallot and garlic, then add into pot along with the ground cumin. Continue to cook an additional 5 minutes.
Wash and dry potatoes, then cut into bite sized pieces. Add into pot.
Add broth into pot and cover with lid.
Increase to high heat and bring soup to a boil. Once boiling, reduce to a simmer and allow to cook for 15-20 minutes or until potatoes are fork tender.
Stir in blended cottage cheese.
Remove half of the soup from the pot and blend in a high-speed blender, then add back into the pot.
Stir to thoroughly mix and combine.
Season with salt & pepper as needed.
Enjoy!
In case you missed it, you can find this on Instagram to save for inspo later.
Or if you are ready for more soup recipes, I’ve got you covered!