Whole Food, Plant-Based Recipe Corn Chowder

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Corn chowder is such a versatile dish that is great as first course or a main dish. There are 8 plants in this soup, and that doesn’t even include the fresh herbs you may choose to use as a topping.

Ingredients

  • 1 medium onion, chopped (2 cups)

  • 3 cups fresh or frozen corn (5 ears)
  • 1 cup celery, chopped
  • 2 cups carrots, chopped
  • 1 yellow or red pepper, diced
  • 1½ lbs small white or red potatoes, peeled and cut into quarters
  • 1 zucchini, thinly sliced (to add at the very end)
  • 2 cloves garlic
  • 1 tsp of each: thyme, oregano, basil
  • 2 bay leaves
  • 1 tsp of nutmeg
  • 8 cups stock or water
  • Pinch of paprika

Chef's Notes

Finish soup with any of the following:
• A combination of fresh chopped basil and parsley. Add to the pot.
• A combination of cilantro, jalapeño, and lime. Add to the pot.
• Roast 1 tsp cumin seeds, grind with mortar and pestle, and add to the pot.
• Ladle soup into bowl, and top with red salsa or salsa verde and some tortilla chips.
• Soup is also delicious by adding some white/black beans, quinoa, or arugula.