Better-For-You Corn Chowder
- 4 ears corn, shucked and kernels removed, cobs reserved (about 4 cups kernels)
- 3 red potatoes (about 1 pound), cubed
- 1 medium , diced white onion
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 2 sprigs fresh thyme, plus more for garnish
- 2 bay leaves
- 1 cup unsweetened almondmilk
- 1/8 cayenne pepper
Place corncobs, 5 cups water and potatoes in a large stockpot. Cover, bring to a boil, then reduce to a simmer.
Cook until potatoes are tender, about 15 minutes. Discard the cobs.
Meanwhile, heat a large skillet and add onion and carrot.
Cook over medium heat until golden brown, stirring occasionally, about 10 minutes, adding water if necessary to prevent sticking.
Add 1/4 cup water, bell pepper, corn kernels, thyme and bay leaves.
Cover and cook on low until the bell pepper is soft, about 15 minutes.
Stir vegetable mixture, almondmilk and cayenne into corn broth.
Simmer on low, uncovered, until warmed through, at least 10 minutes.
Discard bay leaves and thyme sprigs.
Purée half the chowder using an immersion or upright blender. Garnish with fresh thyme and serve.
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- 4 ears corn, shucked and kernels removed, cobs reserved (about 4 cups kernels)
- 3 red potatoes (about 1 pound), cubed
- 1 medium , diced white onion
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 2 sprigs fresh thyme, plus more for garnish
- 2 bay leaves
- 1 cup unsweetened almondmilk
- 1/8 cayenne pepper