One of the easiest chowders to make is corn chowder. If you love corn chowder, like I do, that’s a blessing. I go way back with chunky corn chowder. I actually don’t make it often though, but I love it on cold days.
The biggest thing to remember for this recipe is that all the corn you buy must be organic or say non-GMO. I prefer to eat organic corn. Organic corn should be non-GMO, but it is good to read the packaging to be sure.
With that said, did you know that corn is good for you? There is a reason that the Bible cites it as food. Corn is first mentioned in Bible in Genesis 27:28 KJV; and the next time we see Joseph saving the land from famine by his godly wisdom to store the corn produced in the seven years of plenty (See Genesis 41-47 KJV). The mention of corn is here synonymous with grain (See definition of corn), but what we know as corn (maize) is among these grains.
Corn is a rich source of many vitamins and minerals, having an array of nutrients, including vitamin B6, niacin, manganese, pantothenic acid, phosphorus, zinc, and more. When popped, corn has copper among its nutrient profile, according to Authority Nutrition. The nutrients in corn helps fight birth defects, cancer, cardiovascular disease, diabetes, diverticular disease, hypertension, and more. Corn also helps to prevent ailments, such as constipation and hemorrhoids. Remember to buy organic, non-GMO corn only. Mom’s Across America presented research showing a big difference in the quality of nutrients between GMO and non-GMO corn and I urge you to read it. Also, GMO corn has glyphosates, which proliferates heavy metals in the body. There really is a big difference in regards to your health. Read about the benefits of corn also in the article from Organic Facts.
Now, without further ado, let’s make chunky chowder!
Chunky Corn Chowder
- 1 onion, diced
- 2 ribs celery, diced
- 6-8 cups (or more) organic red potatoes, small cubes
- ½ large red bell pepper, diced
- Up to 2 regular-sized bags sweet corn, frozen (organic, non-GMO)
- 5 sprigs fresh thyme
- salt to taste (sea or pink Himalayan)
- ½ teaspoon Monk’s pepper, or more to taste
- 1 ½ teaspoons chili powder
- 5 cups no-chicken broth (homemade or by Imagine Foods)
- 1 cup 100% coconut cream
- 1/2 cup water (not necessary if cream is watery, add if cream is thick)
- 1/8 teaspoon cayenne pepper, optional
- Green scallions for garnish
- Over medium heat and saute the onion and celery in a little broth until translucent (no-oil) for about 5 minutes. I promise you will not miss the oil. Transfer to a heavy bottom stock pot. Alternatively, you may saute in the stock pot.
- Add the diced potatoes, bell pepper, thyme sprigs, corn and no-chicken broth and bring to a simmer.
- Season with sea salt to taste (amount of salt depends upon saltiness of broth), Monk’s pepper and chili powder and cook until the potatoes and corn are cooked through and soft to your liking. (I cook for 20 minutes). Stir in the coconut cream, and water if necessary, and remove from heat.
- Remove the thyme sprigs and adjust seasonings to taste. Add cayenne if using.
- Transfer about 2-3 cups of the chowder to a blender (liquid with some solids from the soup) and puree until silky smooth, depending upon desired consistency. Mix blended ingredients with the chunks chowder in the pot.
- Serve garnished with fresh scallions. ENJOY!!!