One of my all time favorite things to eat...corn chowder. This is a vegetarian friendly recipe that's rich and hearty. Perfect for any day, I think ya'll will really love this recipe. *This could easily be turned into a vegan meal by substituting the milk and butter for your favorite vegan alternatives like coconut milk and olive oil.
Ingredients:
- 1 medium onion, chopped
- 2 TB butter
- 3 large red potatoes, cubed (or any kind of potatoes you have handy)
- 1 jalapeno pepper (optional)
- 1/2 tsp paprika
- 3 cups fresh or frozen corn
- 2 large carrots, chopped
- 3 cups milk
- 1 medium green bell pepper, chopped
- 14.5 oz can vegetable broth
- 1/4 tsp crushed red pepper flakes
- 1/4 cup flour
- salt + pepper to taste
Instructions:
- In a large pot, use butter to saute chopped onion and bell pepper until tender.
- Add vegetable broth and potatoes.
- Boil, reduce heat to low, and simmer for about 15 minutes.
- Stir in jalapeno, spices, corn, carrots and 2 cups of the milk.
- In a separate bowl, whisk together remaining cup of milk and flour.
- Add flour/milk mixture and gradually add to chowder.
- Boil until thick and bubbly.
I served this with cornbread and raw honey. Get creative and use whatever you have in the pantry. Enjoy!
