I love this Spicy Corn and Veggie Chowder loaded with so many of summer’s best vegetables! This bowl has it all! Corn is especially abundant in our area of Idaho and readily available, so I try and take advantage of it whenever I can!
This chowder is also very quick to make. It is a simple saute of the veggies, boiling for about 10 minutes, adding the milk and that’s it! I made this a vegetarian and vegan recipe for all my plant-based friends out there too.
You can really use any veggies you like in this chowder, but I will give you some of my recommendations. The base for almost all my soups are carrots, celery, onions, and garlic. From here, choose anything else you have on hand. I had plenty of corn, broccoli, bell peppers, and zucchini. Cabbage, yellow squash, tomatoes, etc would have all been really good as well.
The size you chop your veggies will be up to you and your preferences. I know some people have picky families who don’t really want to know there are any veggies in their food, so they chop and dice very fine. My family is used to it, so I used a medium-size in mine.
Well, with the exception of bell peppers. I do cut them a little smaller than the rest of the veggies. Again, just a personal preference.
Saute the carrots, celery, onions, garlic, and bell peppers in a thick bottom pan. I love to use this enameled cast iron.
While they are cooking, start shucking your corn.
Cut off the cob. You can also use canned or frozen corn for this recipe, but as it is August in Idaho, fresh corn is plentiful and amazing.
Add the corn, zucchini and , broccoli to the pan.Next is the vegetable stock. If you prefer, you can also use chicken stock, which I love as well.
Normally I use evaporated milk but went with coconut milk this time. It was so rich and good! If you don’t have it on hand, evaporated milk is wonderful too. Now season the soup. I love a little bit of spice with almost any corn dishes, so I added a generous amount of cayenne. If you prefer things a little more mild, skip that ingredient.
Sorry, I really should have gotten some wider shots here so you could get the full detail. You heat the stock and milk, then you are almost done!
The simplest way to thicken soups and chowder is throw a little bit of it into the blender or food processor and puree. Adding the pureed soup back in will thicken almost instantly. If you haven’t tried it before, you certainly should!
The finished Spicy Corn and Veggie Chowder is simple in appearance. I topped with a little more cayenne and paprika. The added some thinly spiced green onions. That is it.
I love how simple this chowder is and how unassuming. Like it knows it value lies in the freshness and seasonality of it’s ingredients.
If you are looking for other soup option, I have plenty to choose from!
we served this chowder with crackers, as it was way too hot this day to turn on the oven. I do really like bread or rolls too though. If you are looking for options, these rosemary gruyere rolls are a great choice. Or what about these herb parmesan rolls??