I am always on the hunt for a delicious soup that is cozy and satisfying in the winter months. So many soups just don’t have that oomph. They often accompany a meal rather than shine as the main gig! Which is usually fine by me because I love a meal with lots of components and courses, but today is the soup’s big day. Step aside salads and sandwiches, this Vegetarian Corn and Potato Chowder is the star of the show! It’s thick, creamy, and loaded with dynamic flavors like sweet corn, creamy potatoes, and spicy jalapeno!
It doesn’t need a side dish because it’s perfect all by itself.
Ingredients
16 oz roasted frozen corn
1 1/2 quarts vegetable stock
2 cup sharp cheddar cheese
3 tbsp olive oil
1/2 tbsp Trader Joe’s crispy habanero peppers (optional!)
1 tsp sea salt
½ tsp black pepper
¼ tsp smoked paprika
3 medium russet potatoes, about 1.5 lb
1 red bell pepper
1 large yellow onion
1-2 jalapeno
Fresh chives for garnish
Directions:
- Prepare ingredients. Peel and cube potatoes into 1-2 inch cubes, finely dice onion, bell pepper, and jalapeno.
- Preheat a large pot or enameled cast iron to medium heat with olive oil. Add onions, bell pepper, crispy habanero peppers, and jalapenos. Stirring frequently, cook until softened, about 3-4 minutes. Add vegetable stock, potatoes, sea salt, black pepper, and smoked paprika, and bring to a boil. Boil for 20-25 minutes, or until potatoes fork are tender but not falling apart.
- Note: if you don’t have a Trader Joe’s nearby, you can skip the habaneros or add an extra ½-1 jalapeno for spice.
- Remove about 2 cups of the soup with a slotted spoon (try to get mostly potatoes) and blend until smooth and creamy in a food processor, blender, or with an immersion blender. Return to the pot, add cheese, and stir to combine and melt the cheese completely. Continue stirring until the soup is thick and creamy, about 2-3 additional minutes. Serve with fresh chives to garnish or soup crackers.
Vegetarian Corn and Potato Chowder
Step aside salads and sandwiches, this Vegetarian Corn and Potato Chowder is the star of the show! It's thick, creamy, and loaded with dynamic flavors like sweet corn, creamy potatoes, and spicy jalapeno!
Ingredients
- 16 oz roasted frozen corn
- 1 1/2 quarts vegetable stock
- 2 cup sharp cheddar cheese
- 3 tbsp olive oil
- 1/2 tbsp Trader Joe’s crispy habanero peppers (optional!)
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp smoked paprika
- 3 medium russet potatoes, about 1.5 lb
- 1 red bell pepper
- 1 large yellow onion
- 1-2 jalapeno
- Fresh chives for garnish
Instructions
- Prepare ingredients. Peel and cube potatoes into 1-2 inch cubes, finely dice onion, bell pepper, and jalapeno.
- Preheat a large pot or enameled cast iron to medium heat with olive oil. Add onions, bell pepper, crispy habanero peppers, and jalapenos. Stirring frequently, cook until softened, about 3-4 minutes. Add vegetable stock, potatoes, sea salt, black pepper, and smoked paprika, and bring to a boil. Boil for 20-25 minutes, or until potatoes fork are tender but not falling apart.
- Remove about 2 cups of the soup with a slotted spoon (try to get mostly potatoes) and blend until smooth and creamy in a food processor, blender, or with an immersion blender. Return to the pot, add cheese, and stir to combine and melt the cheese completely. Continue stirring until the soup is thick and creamy, about 2-3 additional minutes. Serve with fresh chives to garnish or soup crackers.
Notes
If you don’t have a Trader Joe’s nearby, you can skip the habaneros or add an extra ½-1 jalapeno for spice.
Nutrition Information
Yield 6 Serving Size 2 cupsAmount Per Serving Calories 432Total Fat 23gSaturated Fat 8gCholesterol 40mgSodium 658mgCarbohydrates 43gFiber 7gSugar 9gProtein 15g
Nutrition information isn't always accurate
