Vegetarian Corn Chowder Recipe

Keep the chowder, but cut the starch with this vegetarian corn chowder recipe substituting white potatoes for vitamin-packed sweet potatoes.

The Clean Plates book cover

“The Clean Plates Cookbook” renders clean eating anything but boring. Recipes cover beverages, breakfasts, snacks, desserts and inventive entrées including this delicious gluten-free, dairy-free cauliflower soup recipe from Jared Koch and Jill Silverman Hough.

Cover Courtesy Running Press

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Author Jared Koch is on a mission to supply sensible, and healthful home cooking options for anyone interested in integrating good foods into their lives. The Clean Plates Cookbook (Running Press, 2012) shows readers how to shop for the best ingredients no matter what their diet. Omnivores, vegetarians, and vegans can all “eat clean” and this excerpt from chapter nine “The Recipes” offers a vegetarian corn chowder recipe with a gluten-free twist. 

You can buy this book from the GRIT store: The Clean Plates Cookbook 

More from The Clean Plates Cookbook

• Cauliflower Soup Recipe With Roasted Garlic Oil 

Vegetarian Corn Chowder Recipe

A wonderful way to enjoy summer corn, this is a relatively traditional chowder recipe with one key difference — it uses vitamin-packed sweet potatoes instead of starchy white potatoes. The change is so barely noticeable that I’m hoping it inspires you to make healthful switches in other dishes.

Serves 6 to 8

6 large ears organic white or yellow corn, or a combination
4 tablespoons/55 g unsalted grass-fed organic butter or olive oil
4 medium-size shallots, cut into 1/4-inch/0.65 cm dice (about 1 cup)
4 1/2 cups/1 L organic reduced-sodium chicken or vegetable stock
1 pound/455 g yellow-fleshed sweet potatoes, cut into 1/2-inch/1.25 cm dice (about 1 cup)
1/2 cup/80 mL grass-fed organic milk or nondairy milk
Fine sea salt to taste
Freshly ground white pepper to taste
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives

Cut the kernels from the corn cobs, then cut or break the corn cobs in half. Set the kernels and corn cobs aside. In a large saucepan or small stockpot over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until tender, 3 or 4 minutes. Add the corn kernels, corn cobs, stock, and potatoes and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes and corn are very tender, about 10 minutes. Remove the corn cobs from the pot. Transfer about half of the soup to a food processor or blender and process to a puree. Return the mixture to the pot, along with the milk. Add salt and pepper to taste and serve hot, garnished with the basil and chives.

This excerpt has been reprinted with the permission of The Clean Plates Cookbook published by Running Press, 2012.