In the last few weeks, I have been falling in love with corn chowder. A few weeks ago, French Fridays with Dorie even featured a sweet corn soup. My problem with all of these soups: the creme or milk or some kind of dairy. I decided to take matters into my own hands and do a little substitution.
I started with a recipe from Dorie in her Around My French Table cookbook, but I began to make some tweaks and adjustments. First the dairy and second, I wanted some kick to the soup. Dorie suggested used chile peppers as a garnish but I wanted the spice in every single slurp. I raided our garden and CSA share and found some nice spicy peppers.
With an increase in veggies, the hot pepper and soy milk, it turned into a hearty, spicy and healthy corn chowder. I know we are near the end of the corn season, but I hope you can find some fresh ears to try in this soup. It’s a great way to bid farewell to summer.
Sweet and Spicy Corn Chowder
4 ears of corn
3 cups of soy milk, unflavored
2 Tbsp of Earth Balance
2 onions, diced
2 celery stalks, diced
1 carrot, diced
4-5 HOT peppers, diced and seeds removed*
2 cloves of garlic, minced
2 sprigs of rosemary
4 sprigs of thyme
1 bay leaf
1 cup of water
*I used one hot banana pepper, 1 Serrano pepper, 1 jalapeno and three little red firecrackers that we have yet to identify but we have a ton of them in our garden.
- Remove the corn from the cob.
- In a saucepan, pour in your soy milk and add the corn-less cobs.
- At medium high heat, get the milk to boil and then turn off the heat and cover.
- In a soup pan or dutch oven, melt the Earth Balance at medium high heat.
- Add the onions and cook until the onions are clear.
- Add carrot, celery, garlic, and peppers. Cook until soft.
- Add the soy milk, corn cobs, water and sprigs of herbs (thyme, bay leaf, and rosemary).
- Let simmer for 20 minutes.
- Using an immersion blender, blend until you reach the desired consistency.
- Serve with a salty garnish. I used chopped sun-dried tomatoes. Enjoy!
Recipe Review: The pictures truly don’t do this soup justice. I guess that’s what happens when you cook at night. Here is what Manatee had to say:
“I like everything you cook, but there are some things I REALLY like. Things I wish you would make all the time. THIS is one of those things. I really, really, REALLY like this soup.”
This soup will knock your socks off. Not only because it’s good, but it’s that spicy. I did discover when eating leftovers that it does mellow out in time but who’s to say you will even have leftovers?
I was also really surprised by how filling this was. It really can standalone as a dinner though you may want to serve either bread or beer with it just so you have something to control the heat.