+GF +SF
This soup is so hearty, so satisfying and so darn good! Inspired by our long-ago love of clam chowder, we took out the clams, added corn and a little liquid smoke to give it a wonderful smoky flavor, and added extra potatoes for the thick and creamy texture. You’re going to love this soup all year round. —LM + AM
SERVES 4 TO 6
2 qt (1880 ml) low-sodium vegetable broth, divided
1 large sweet yellow onion, finely chopped
¼ cup (60 ml) white wine (optional; you can also use a little vegetable broth to deglaze the pan)
3 cups (410 g) frozen yellow corn
3 medium potatoes (we used Yukon gold), peeled and cut into bite-size cubes
2 tsp (5 g) smoked paprika
1 tsp ground white pepper
3 tsp (15 ml) liquid smoke
1½ tsp (8 g) fine sea salt, or to taste
¼ tsp cayenne pepper, or to taste
TOPPINGS (OPTIONAL)
Coconut “bacon”
Chopped baby arugula
In a large soup pot, heat 3 tablespoons (45 ml) of the vegetable broth over medium-high heat. When the broth is hot, add the onion and stir well. Cook for 5 minutes and stir occasionally. Add the wine or more vegetable broth to deglaze the pan.
Once the pot is deglazed, add the remaining vegetable broth, corn and potatoes. Stir to combine, and bring to a boil. Reduce the heat to a low simmer and add the paprika, pepper, liquid smoke, salt and cayenne, if you want the chowder to be spicy. Stir well to combine.
Cook for about 30 minutes, or until the potatoes are easily pierced with a fork.
Remove 2 cups (470 ml) of the soup from the pot and place it in a small bowl. Set it aside.
Use an immersion blender or transfer to a standing blender and blend the remaining soup in the pot until it’s mostly creamy. There might be a few bits of potato and/or corn—that’s fine. Now put the 2 cups (470 ml) of the soup that you removed back into the soup pot and stir to combine.
Garnish with coconut “bacon” and finely chopped baby arugula, if desired.