Corn Chowder Creamy (Print Version)
# Ingredients:
→ Veggies and aromatics
01 -
4 cups of corn kernels (roughly 4 large cobs)
02 -
3 garlic cloves, finely chopped
03 -
1 medium-sized red bell pepper, diced
04 -
1 large onion, cut into small pieces
05 -
2 celery sticks, chopped up
06 -
1 pound of diced potatoes
→ Main ingredients
07 -
3 tablespoons of regular flour
08 -
1 tablespoon of olive oil
09 -
4 cups of low-sodium veggie broth
10 -
2 tablespoons of salted butter
→ Flavorings
11 -
1 bay leaf
12 -
1 teaspoon of smoked paprika
13 -
½ teaspoon of dried thyme
14 -
1 ½ teaspoons of salt
15 -
1 teaspoon of black pepper
→ Toppings
16 -
Chopped green onions for garnish
17 -
1 ½ cups of Greek yogurt (room temp)
# Instructions:
01 -
Warm up olive oil in a big heavy-bottomed pot on medium-high heat. Toss in the onions, celery, and bell pepper. Cook for 8-10 minutes until softened, then add garlic and butter. Let it cook for another minute, just until you can smell it.
02 -
Sprinkle flour over the veggies and mix to coat. Pour in the broth, then add the potatoes, corn, thyme, bay leaf, smoked paprika, salt, and pepper. Let it come to a boil, then lower the heat to a simmer. Keep cooking without a lid for 25 minutes until the potatoes soften up.
03 -
Take out the bay leaf. Scoop about 3 cups of the soup into a blender with the Greek yogurt and blend until smooth. Pour it back into the pot and stir so everything comes together.
04 -
Scoop soup into bowls. Garnish with chopped green onions and, if you like, add an extra spoonful of Greek yogurt on top.
# Notes:
01 -
Be careful when blending hot liquids, since the heat makes them expand.
02 -
An immersion blender works as a great substitute for a regular blender.
03 -
Store leftovers in the fridge and enjoy them for up to 5 days.