I don’t know about you guys, but my life is starting to get hectic. I mean I absolutely love Christmas, but as we enter the last week of preparations, life is getting a little bit busy. Between shopping and wrapping and baking and figuring out our celebrating schedules, time has become a somewhat precious commodity. And with time at a premium, something has had to give; for us, that has meant food shopping. Yet, while trips to the food store may not be happening, eating is still a necessity. So, I’ve been doing a lot of pantry raiding in an attempt to keep us fed.
That, you see, is where this corn chowder comes in. The ingredients are things I pretty much always have on hand. Potatoes? Check. Frozen corn? Check. Vegetable stock? Check. Seriously, these are all ingredients that will keep indefinitely, and thus are ideal for crazy times like now. The one ingredient some people may not have around is potato starch, but you could really sub-in any type of flour and get the same results.
This soup turned out really well. It’s not like a scraping the bottom of the barrel recipe, but rather something I thought ahead and planned for and made because I wanted it. And in the future, that very well may be true. The pureed potatoes and corn make for a hearty, creamy base for the soup, while the chunks allow for it to be more of a chowder. The acidity provided by the red wine vinegar lends a nice brightness to the soup, without changing the flavor.
So, if your schedule is as busy as ours has been, don’t hesitate before making this soup! It will make for a great dinner without the hassle of the food store. The only problem is that, given the leftovers this provides, you may not be motivated to actually get out and procure food for other meals. Oh well…
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tbsp dried thyme
- ½ tsp red pepper flakes
- ¼ cup potato starch
- 4-6 cups vegetable stock
- 2 large red potatoes, peeled and diced
- 1 box frozen corn (you can use two if you want extra corn flavor)
- ½ cup diced red pepper
- 1-2 tsp red wine vinegar
- Salt and pepper to taste
- Heat olive oil in a heavy bottomed pot over medium heat. Add onions and carrots, and sauté until onions are translucent, about 5 minutes. Add in garlic, thyme, and red pepper flakes, and sauté for another 30 seconds or so, until fragrant.
- Sprinkle potato starch over vegetables and stir to coat. Pour 4 cups of stock into the pot, and stir vigorously so everything is incorporated. Bring mixture to a boil.
- Add potatoes (and 1 box of corn if you’re using two), and salt and pepper to taste. Boil for 10 – 15 minutes over medium-low heat, or until potatoes are tender. Make sure to stir regularly to prevent the roux from burning to the bottom of the pot.
- Once the potatoes are tender, use an immersion blender to puree the mixture. If you want, scoop some of the potato chunks out with a slotted spoon before you puree the soup, so you’ll have some pieces in the final product.
- Add the reserved potatoes, corn, and red peppers to the soup. If it seems too thick, add some extra vegetable stock. Stir in the red wine vinegar for a hint of brightness. Allow the soup to simmer for another 10 minutes, and serve hot.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.