Corn Chowder
This is another favorite Krystalyn recipe. It is vegetarian and can easily be made vegan by simple substitutions of vegan variations of butter, half & half, and cheese.
Ingredients:
3 tbs olive oil
2 tbs unsalted butter
3 cup chopped yellow onions (2 large onions)
1/4 cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
¼ tsp ground turmeric
6 cup vegetable broth
4 cup medium-diced yukon gold potatoes (about 1 1/2 pounds)
5 cup corn kernels, fresh (kernels cut from about 5 ears) or frozen
1 cup half-and-half
10 oz extra-sharp cheddar cheese, shredded (about 2 1/2 cups)
DIRECTIONS:
In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and sauté until translucent, about 10 minutes.
Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
Stir in the half-and-half and the cheese, then cook for about five more minutes.
Season to taste with additional salt and pepper.
Ladle into bowls and top with bacon crumbles, croutons, chopped green onion, fried garlic, or any other topping that sounds yummy.