Friday, May 13, 2011

Corn Chowder

For some reason, I relate food to childhood memories. Good food for good times. Bad food for bad times. You know the drill.

For so many people, food is a comforting drug when things are going poorly in their life. You can always reach for a pint of ice cream when you had a bad day. Of course, most of us don’t feel any better once the sugar high wears away and you realize you just packed away a pint of ice cream.

Do you ever wonder where that comes from? Do we bring upon this level of emotional eating onto ourselves? Do we learn it as children? Is it just a contemporary problem for well developed countries where food is abundant for so many people?
I watched Oprah yesterday and Dr. Phil was on. I am getting deep.

Chowder is a specific comforting food for me. I have really good memories of going out to eat with my family to this local fish joint called McMenamy's. I would always get a plate full of fried something and a bowl of clam chowder. Growing up in New England, creamy chowder is a rite of passage.

When I saw this recipe from a local vegetarian blogger, I thought it sounded like the perfect chowder “fix” I have needed lately. It was delightfully wonderful and paired perfect with a crusty dinner roll. Easy and delicious; my favorite combination!

Recipe after the jump…

Corn Chowder

1-2 tbs olive oil
1 onion, diced
1 sweet potato, peeled and cubed
1/2 tsp dried sage
1/2 tsp dried basil
1/2 tsp salt
Fresh black pepper
2 cups vegetable broth
2 cups frozen corn (or fresh)

Place onions into a medium stock pan and sauté for 5-7 minutes, until translucent. Add sweet potatoes and continue to sauté for another 3 minutes. Add herbs and salt and sauté another minute more.
Add corn and stock. Bring to a boil.

Reduce heat and simmer for about 15-20 minutes, until potatoes are tender. Puree half of the chowder in a food processor or using an immersion blender. Stir to combine. Garnish with basil or just go to town.

Chubby Vegan Notes
  • Not many notes on this one, it is really straightforward and easy.
  • Make sure you have some good bread (topped w/ Earth Balance) with this. This is one of those chowders you just want to “sop up with a biscuit.”
  • I used frozen corn, but I will reiterate what Emily said on her blog and say that making this with fresh summer corn would probably be the most amazing thing in life. I just had a moment thinking about it.
  • Husband and I were both really happy with this. I think I said about 4-5 times, “Wow, this is good. This is REALLY good.” Yum, yum yum!


  1. so glad you enjoyed it!! this is one of our all time favorite recipes.

    and i can honestly say, that there is nothing better than using some sweet summer corn from the farmers market in this one.

    to. die. for.

  2. As soon as corn is readily available, I am all over it! :)

  3. Oooh! This sounds so good. I'm going to have to give it a shot. I have all the ingredients onhand. Thank you for sharing!

  4. Your recipe comes out so thick, I can't wait to try it! I roast my corn in my recipe: but frozen corn is a whole lot cheaper, thanks.


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